Taiwanese Salt & Peppers Chicken

Recipe sourced: chinasichuanfood.com

Ingredients:
2 boneless chicken thigh (around 320g)
2/3 cup sweet potato starch (or you can use other starch to replace it)
1 small bunch of basil leaves
oil for deep drying

Marinade:
1 and 1/2 tbsp light soy sauce
1 tbsp bee (i replace with club soda)
1/8 tsp chinese five spice powder
3 garlic cloves, finely grinded
1 egg (small size)
1 tsp white pepper
1 tbsp sugar
2 tsp salt

Mixed seasoning powder:
1 tbsp white pepper
1/2 tsp chinese five spice
2 tsp salt
1/4 tsp curry powder

Method:
Clean fresh basil leaves and drain completely with kitchen paper.
Mix all the marinade ingredients with chicken meat.
Combine well and set aside in fridge for 30 minutes to 1 hour.
Add half of the flour and mix well.
Heat up oil to 170C.
Place the remaining flour in a plate and coat each chicken piece with a thin layer of flour.
Slow the heat to medium heat and fry the chicken pieces for 2 to 3 minutes until golden brown.
Transfer out and cool down slightly around 2 to 3 minutes.
Reheat the oil around 150C and then add basil leaves in.
And then continue heating the oil until really hot, return the fried chicken pieces to fry for around 1/2 minute.
To make mixed seasonings:
Mix the ingredients together and toast in a dry fry pan over low medium heat until fragrant.
Sprinkle the seasonings and serve immediately.