Taiwanese Popcorn Chicken

Instructions

1. Marinate the chicken
   In a medium bowl, combine the chicken pieces with soy sauce, rice wine, minced garlic, grated ginger, 1/2 teaspoon five-spice powder, and 1/2 teaspoon white pepper. Mix well to coat all pieces evenly. Cover and refrigerate for at least 20 minutes or up to 4 hours.
2. Prepare the coating
   In a shallow dish, mix the sweet potato starch, all-purpose flour, remaining 1/2 teaspoon five-spice powder, and remaining 1/2 teaspoon white pepper. In a separate small bowl, beat the egg.
3. Coat the chicken
   Remove the marinated chicken from the refrigerator. Dip each piece into the beaten egg, then coat thoroughly with the starch mixture, pressing gently to ensure the coating adheres well. Place the coated chicken pieces on a plate, without overlapping.
4. Heat the oil
   In a deep, heavy-bottomed pan or wok, heat the vegetable oil to 350°F (175°C). To test if the oil is ready, drop a small piece of the coating into the oil - it should sizzle and float immediately.
5. Double-fry the chicken
   Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 3 minutes until light golden brown. Remove with a slotted spoon and drain on paper towels. Allow the chicken to rest for 2 minutes.
6. Second fry for extra crispiness
   Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil and fry for another 1-2 minutes until deeply golden and very crispy. Remove and drain on fresh paper towels.
7. Add the finishing touches
   While the chicken is still hot, toss it with the Thai basil leaves (if using) in a large bowl. The heat will slightly wilt the basil and release its aroma. Sprinkle with toasted sesame seeds and optional chili powder for extra flavor.
8. Serve immediately
   Transfer to a serving plate and serve hot with your favorite dipping sauce. Traditional accompaniments include sweet chili sauce, garlic aioli, or simply eaten as is for an authentic Taiwanese street food experience.