Name: The Best Crispy Taiwanese Fried Turkey
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 500 g turkey thighs (skin removed optional); 200 g potato starch; 1 bunch Thai basil; 2 tbsp dark soy sauce; 1 tbsp light soy; 2 tbsp Shaoxing cooking wine; 1 tbsp sugar; 1/4 tsp baking soda; 1/2 tsp five spice powder; 3 green onions; 5 cloves garlic; 1-2 inch ginger (thumb size); 1/4 cup water

Preparing the Turkey

Cut down your turkey thighs into bite-size pieces approximately 2 inches lengthwise with a heavy knife.
In a blender, blend all the marinade ingredients.
Marinade your turkey pieces for 20 minutes – preferably overnight in the refrigerator.
Remove the marinated turkey from the refrigerator and coat the turkey with potato starch. The excess marinade will create little balls of crunchiness when deep-fried.

Air Fryer Method:

Spray the tray and the turkey with some oil. I used a simple oil spray mister bottle.
Place the coated turkey pieces in the air fryer tray/basket with ¼-inch space between each piece.
First Fry: Set the temperature to 350 degrees Fahrenheit and cook for 15 minutes. Flip halfway through and lightly spray the turkey with more oil.
Remove air fryer tray/basket and let cool for 5 minutes, then air fry a second time.
Second Fry: Set the temperature to 425 degrees Fahrenheit and cook for 5 minutes.
Remove from the air fryer basket and let rest for 5 minutes.
Toss and garnish with white pepper, sugar, and air fried Thai basil.
Serve immediately and enjoy!

Air Fried Thai Basil:

Spray the tray and the Thai basil leaves with some oil.
Place the Thai basil leaves in the air fryer tray/basket.
Set temperature to 250 degrees Fahrenheit and cook for 10 minutes. Check halfway to see if it has dried.