Fried Baskets Recipe

Make dough

In a large bowl whisk together 2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tbsp sugar until evenly combined.

Cut in butter

Add the 4 tbsp cold cubed butter to the dry mix. Using a pastry cutter or fingertips, rub the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add water and rest

Drizzle in 1/2 cup ice water a little at a time and stir until a shaggy dough forms. Use just enough water so dough holds together when pinched. Turn dough onto lightly floured surface, knead 6–8 times to bring together, shape into a disk, wrap in plastic and refrigerate for 30 minutes.

Roll and shape shells

On a lightly floured surface divide chilled dough into 6 equal pieces. Roll each piece into a 5–6 inch round about 1/8 inch thick. Poke a few small holes with a fork to prevent excessive bubbling. Fit each round over an inverted small heatproof bowl or mold (about 3–4 inch opening) to form a basket shape; trim any excess dough so it sits evenly on the mold. Alternatively, drape rounds over the underside of a muffin tin.

Preheat oil

Pour vegetable oil into a deep, heavy pot to a depth of about 2–3 inches (roughly 1 L in total for a medium pot). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and brown in ~30–45 seconds.

Fry baskets

Working in batches, carefully lower each dough-covered mold into the hot oil. Fry 1–2 minutes per side until golden and crisp. Use tongs to rotate so they brown evenly. Remove and drain briefly on a wire rack over paper towels. While still warm and flexible, gently remove the dough from the mold and immediately press into the desired basket shape or over a small bowl to set. Brush lightly with 1–2 tbsp neutral oil to give shine and help crisping. Let cool and fully crisp (about 10 minutes).

Prepare filling

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced chicken thighs and cook, stirring, until just cooked through and beginning to brown, about 4–6 minutes. Transfer chicken to a plate and set aside.

Cook vegetables

Add the chopped onion and diced carrot to the same skillet. Sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Combine and season

Return cooked chicken to the pan. Stir in 1/4 cup frozen peas, 1 tbsp soy sauce, 1/2 tsp salt and 1/4 tsp black pepper. Mix well.

Thicken

Stir together 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Pour slurry into the pan and stir for 1 minute until sauce thickens and coats the chicken and vegetables. Remove from heat and let cool slightly so it won't make the baskets soggy.

Assemble

Spoon warm filling into each cooled fried basket, filling but not overstuffing so baskets retain shape. Sprinkle each with 1 tsp chopped parsley (reserve remaining).

Serve

Serve immediately with lime wedges and optional chili or dipping sauce on the side. Fried baskets are best eaten the same day to keep shells crisp.