Step 1

Dice chicken into bite-size pieces, about 8 pieces per thigh. Transfer chicken to a bowl.

Step 2

Marinate chicken with marinade ingredients as listed for at least 30 minutes or overnight.

Step 3

In a separate bowl, mix Seasoning ingredients as listed.

Step 4

Spread tapioca starch on plate. With wet hands, generously dredge your chicken into the starch. Massage the starch into the chicken until beads of starch form on the chicken (see video). Note: The beads give the chicken that extra crispy exterior. The moisture from your hands and from the marinade will also create "beading".

Step 5

Deep fry chicken in 3-4 batches at 350 F for 3-5 minutes. Do not overcrowd your pan or it will result in non-crispy chicken.

Step 6

Remove chicken and transfer to cooling rack. Quickly season with seasoning while chicken is hot.

Step 7

Next with fresh basil in one hand and a lid/oil guard in the other, drop the basil into the hot oil and quickly cover to prevent splash back. Deep fry for 20-30 seconds. Remove and sprinkle fried basil over chicken. Enjoy!