Step 1

In a mixing bowl, combine chicken pieces, garlic, white pepper, five spice powder, sugar, soy sauce, shaoxing wine, salt, egg white, and 4 tablespoons of sweet potato starch. Mix well and marinate for at least 30 minutes to overnight for a better flavor.

Step 2

Put 1 cup of extra sweet potato starch in a large bowl. Add a batch of marinated chicken pieces and coat with the extra starch. Put the chicken pieces in a plate and let sit for 5 minutes. You will see the starch form small beads on the surface as it clings to the chicken.

Step 3

Heat up a wok of oil on medium heat and fry Thai basil leaves. Watch out for the oil splash. Deep fry for about 10-15 seconds until the leaves are crisp, but still retain their green color. Transfer basil to a wired rack.

Step 4

First deep-fry: Drop pieces of chicken (one small batch at a time) into hot oil and fry them until lightly golden, about 3-4 minutes. Remove the pieces and transfer to a wired rack. Repeat with the rest of the chicken.

Step 5

Second deep-fry: Raise the heat to medium high. Add a batch of fried chicken pieces to the hot oil again and fry them until they turn deep golden brown and crisp, about 2-3 minutes. Remove the pieces and return them to the wired rack. Repeat with the rest of the chicken.

Step 6

To make spice seasoning mix, mix together salt, paprika, chili powder, white pepper, and garlic powder in a small bowl.

Step 7

Put popcorn chicken in a large bowl along with Thai basil. Sprinkle some of the spice seasoning mix (as much as you desire) and toss it all together. Serve immediately.