Cut the chicken thighs into 1.5-inch pieces and place them in a bowl. Add egg white, minced garlic, soy sauce, Shaoxing wine, sugar, Chinese five spice, salt, and white pepper. Coat the chicken thoroughly, cover, and marinate in the refrigerator for at least 30 minutes.

While marinating, mix additional Chinese five spice, salt, and white pepper in a bowl to prepare the coating.

Dredge each piece of marinated chicken in potato starch, pressing lightly to create a texture on the surface.

Heat vegetable oil to 350°F in a deep-fryer or large pot. Set up a wire rack or paper towels for draining the chicken.

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

Drain the fried chicken on a wire rack or paper towels and sprinkle the spice mix over it immediately.

Fry the Thai basil in a small amount of oil for 10-15 seconds until crispy. Drain on paper towels.