Farah J Eats

0 Cut chicken thighs into bite sized pieces and add to a big bowl to marinate. 
1 To the bowl, add light soy sauce, oyster sauce, garlic, Chinese 5 spice, sugar and pepper. Mix that well and let it marinate for at least an hour or overnight.
2 Once the chicken is marinated, add sweet potato starch to the bowl (see notes). With wet hands, mix the chicken in a tossing motion until all the starch coats the chicken. You want the chicken to have small clumps of starch on it. Place the pieces of chicken on a plate or tray to get it ready for frying. 
4 Mix the seasoning ingredients together and set aside for later.
7 Rinse and pat dry the basil-- getting rid of as much moisture as possible. 
3 In a pot over medium heat, heat up oil. Once it's hot enough, add the pieces of chicken and fry it until golden brown and crispy. Cook in batches to prevent overcrowding.
5 Make sure the chicken doesn't stick to each other by stirring occassionally for the first few minutes. 
6 For the last batch of chicken, at the last minute mark-- add basil and cover with a lid to prevent oil from splattering. After 1 minute, remove the lid and immediately remove the popcorn chicken and basil. 
8 Place chicken on a cooling rack or a bowl and immediately add the seasoning mix on top. If using a bowl, toss until the chicken is well coated. 
9 Serve the chicken while hot with the fried basil. Enjoy!