Taiwanese fried chicken cutlet

Step 1: Lay each 2 large skinless chicken breasts flat and slice horizontally through the thick side, stopping 1 cm from the edge, then open it out like a book. Cover with cling film and pound to an even 1 cm thickness.

Step 2: Mix 4 cloves garlic, 1 ½ tbsp soy sauce, 1 tsp sugar, ½ tsp five-spice powder, ½ tsp ground white pepper and 1 egg in a dish, turn the chicken in it to coat, then cover and marinate in the fridge for 20 minutes.

Step 3: Spread 5 ½ oz coarse sweet potato starch on a tray. Press each cutlet firmly into it on both sides, so the coarse grains stick all over. Rest for 5 minutes, until the coating looks damp in patches.

Step 4: Heat 4 ¼ cups neutral oil in a wide, deep pan to 325°F.

Step 5: Fry one cutlet at a time for 4–5 minutes, turning once, until the crust is pale gold and the chicken reaches 165°F in the thickest part.

Step 6: Lift out and turn the heat up to 350°F. Return the cutlet for 45 seconds, until the crust is crisp and golden, then drain on a rack. Repeat with the second cutlet.

Step 7: If using 1 handful Thai basil leaves, drop it into the hot oil for 10 seconds, standing back, until crisp, then lift out.

Step 8: Sprinkle the cutlets with 1 tsp white pepper salt and ½ tsp chilli powder, top with the basil and eat hot, cut into strips or whole from a paper bag.