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Cut pheasant meat into 1-inch pieces.
In a small mixing bowl, combine soy sauce, kosher salt, 5-spice powder, sugar, white pepper, garlic, onion salt, ginger, rice wine, egg white and cornstarch.
Add pheasant pieces and combine well.
Marinate on the counter for 1 hour or in the refrigerator covered overnight.
In a frying pan, preheat 1½ inches of oil to 350° Fahrenheit.
Meanwhile, pour 1 cup of tapioca flour into a wide, shallow bowl or small cookie sheet.
Sprinkle 1 tbs. of water over the flour and stir with a fork to form small clumps.
Stir the marinated pheasant and add half the meat into the flour. Wet your hands under the sink, and massage meat to encourage the tapioca flour to stick.
Deep fry coated pheasant pieces in batches until the coating turns golden and crispy.
Drain fried pheasant on a cooling rack or paper towels.
To fry basil, make sure basil is completely dry first.
Add the basil leaves to hot oil and immediately cover with a splatter guard.
Fry for several seconds until the leaves start to turn translucent. Immediately remove the leaves and drain.
Serve warm popcorn pheasant with fried basil leaves garnished on top. Offer sweet chili sauce on the side for dipping.