In a bowl, combine chicken, soy sauce, sugar, garlic, ginger, five spice powder, white pepper, salt, and egg white. Mix well and marinate for at least 15 mins.

Toss the marinated chicken, a few pieces at a time, in sweet potato or tapioca starch until well coated all around. Gently squeeze the starch into the chicken to ensure an even coating.

Heat oil in a deep pan or wok to 350°F / 175°C. Add the chicken one piece at a time to prevent from sticking to each other. Cook in batches to ensure oil temperature is consistent and chicken is not overcrowded. Fry for 3–4 minutes until golden brown and cooked through. Let drain on a wire rack.

Increase oil temperature to ~375°F / 190°C and give the chicken a second quick fry for 1–2 minutes until deeply golden and crisp.

Lower oil temperature to (~325°F / 165°C) then drop the basil leaves into hot oil for 15-30 seconds until crisp. The oil will splatter so I recommend have a lid or splatter guard nearby. Remove and set aside on paper towels.

Dust the chicken with seasoning and enjoy immediately.