Taiwanese Popcorn Chicken

Ingredients

In a large bowl, combine the minced garlic, soy sauce, rice wine, five-spice powder, white pepper, salt, and sugar.

Add the bite-sized chicken pieces to the marinade and mix well to coat evenly.

Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.

In a shallow dish, combine the sweet potato starch or cornstarch with the baking powder.

Remove the marinated chicken from the refrigerator.

Dredge each piece of chicken in the starch mixture, pressing lightly to ensure an even coating.

In a deep pan or wok, heat vegetable oil to 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan.

Fry the chicken until golden brown and crispy, about 3-4 minutes per batch.

Remove the chicken with a slotted spoon and drain on paper towels.

If using, carefully add the fresh basil leaves to the hot oil and fry for a few seconds until crispy. Remove and drain on paper towels.

Transfer the fried chicken to a serving plate.

Sprinkle with ground white pepper or five-spice powder and salt to taste.

Garnish with the fried basil leaves.