Begin by dicing the chicken thighs into bite-sized pieces. In a large mixing bowl, combine the chicken with egg white, minced garlic, soy sauce, Shaoxing wine, sugar, Chinese five spice, salt, and white pepper. Mix well and let it marinate for at least 30 minutes.

Prepare the coating by spreading potato starch in a shallow dish. Once the marinating time is up, dredge each piece of chicken in the potato starch, ensuring it's evenly coated and forms small clumps.

In a deep pan or fryer, heat vegetable oil over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.

Carefully add the marinated chicken pieces to the hot oil in small batches, frying for 3-4 minutes until golden brown and crispy.

Once golden, use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil. Sprinkle with your favorite spice mix or salt.

Quickly deep fry the Thai basil leaves in the same hot oil until crispy, which will take just a few seconds. Remove and drain them on a paper towel, then sprinkle over the chicken before serving.