Canchi: Egg Sandwich in a Can: [Food][Cooking] Fried Chicken with Herb

This dish is a Taiwanese famous snack, and probably the easiest to re-create. Also it's just fried chicken with herb, western culture should have no problem accepting this to be sell at street vendors.
But you don't see it being sell at your street corners, hack, you almost don't get to see any street vendors these days in Toronto.

Since fried chicken are being sell at a ridiculous price (ie KFC popcorn chicken?), to make it at home you can eat till you drop and it's probably the same price or less. And it's always tastier and fresher to make fried chicken at home, right?

To make this fried chicken, first you have to marinate the small pieces of chicken leg meat overnight. (Well, you can just whip it up at anytime you feel like some fried chicken, but it will be much better in taste if you marinate it for a some time.) marinate the chicken meat with soy sauce, sugar, white pepper, cornstarch, sesame seed oil.

Before you fry the chicken, let it sit for half an hour in room temperature to make sure the meat get to cook more evenly.

For coating the chicken, we use sweet potato flour. The texture of the sweet potato flour is the key to this dish, when the lumps in the flour gets into the hot oil, it will turn into little crunch sticking to the meat. The flour makes a nice crunch on the surface of the meat, and the flour lumps sticking on top, the double crunch makes this dish stays crunchy even cooled. (yeah, right. like it can get a chance to cool down before it got into someone's mouth.)

Mix the sweet potato flour with salt and white pepper. Make sure the chicken gets coated on all sides, then set it aside on another plate to sit for a minute. This will ensure the flour sticks to the meat for good.

This dish should be made with Taiwanese Basil-like herb, since there isn't any available here in Toronto (at least I don't see them in supermarket), you can use Basil or Thai Basil instead. Coat the herb just the same as the chicken.

Heat the oil then turn it down to medium-heat, as the chicken has to well done, a medium-heat is a safe way to make sure the chicken is cooked through and avoid the coating gets burnt.

Fry the chicken for 3 to 5 minutes depend on size, then turn the heat up so that the oil drawn out of the chicken pieces. Also adding the herb to fry with the chicken for a minute, drain the oil and place them on some paper towel to remove any excess oil.

Sprinkle some salt and white pepper on the chicken while they are hot. Add some chili powder for an extra kick.