Name: Taiwanese-Style Chicken with Basil and Sichuan Pepper-Salt
Yield: 4 Servings
Ingredients: 2 garlic cloves, finely chopped; 1 tablespoon dark brown sugar; 1 tablespoon rice wine; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon kosher salt, divided, plus more; 1 teaspoon Sichuan pepper, divided; 4 8-oz. skinless, boneless chicken breasts (about 2 lb.), cut into 2" pieces; Peanut or vegetable oil (for frying); 1 1/2 cups potato flour or potato starch, rice flour, or all-purpose flour; 4 red Fresno chiles, with seeds, thinly sliced; 2 bunches Thai basil leaves with tender stems; A deep-fry thermometer

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