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1 cup sweet potato starch, or sub with potato starch or tapioca starch

½ cup Thai basil leaves

Cooking oil spray

3 ½ 1 lb chicken thighs boneless & skinless, about thighs

4 garlic cloves grated

1 tbsp soy sauce

1 tbsp Shaoxing wine substitute with dry sherry or mirin

1 tbsp grated ginger

1 tsp salt

1 tsp sugar

1 tsp Chinese five spice powder

1 tsp msg

1 tsp white pepper powder

1 egg white

½ tsp five spice powder

½ tsp white pepper

½ tsp salt

½ tsp sugar

½ tsp msg

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1. Cut chicken thighs into 1 inch pieces

2. Place chicken in medium sized bowl and marinate with the ingredients. Mix well and marinate overnight

3. 4 garlic cloves grated - 1 tbsp soy sauce - 1 tbsp Shaoxing wine substitute with dry sherry or mirin - 1 tsp salt - 1 tsp sugar - 1 tsp Chinese five spice powder - 1 tsp white pepper powder - 1 egg white - 1 tbsp grated ginger - 1 tsp msg

4. Wash and thoroughly dry thai basil, set aside.

5. ½ cup Thai basil leaves

6. Mix together five spice powder, white pepper, salt, and sugar. This will be your seasoning. Set aside.

7. ½ tsp five spice powder - ½ tsp white pepper - ½ tsp salt - ½ tsp sugar - ½ tsp msg

8. To a small mixing bowl, add sweet potato starch. Coat each piece of chicken well on all sides, then sprinkle a droplets of water into the sweet potato starch to create small beads-this will create crispy bits on the chicken! Preheat airfryer at 400F.

9. 1 cup sweet potato starch or sub with potato starch or tapioca starch

10. Arrange the chicken in the air fryer basket, making sure they have space on all sides and do not touch.

11. Thoroughly spray the chicken and airfry for 5 mins, then flip, spray, and airfry for another 5.

12. Add the Thai basil leaves into the air fryer with the chicken, and spray with cooking oil spray. Air fry for 5 more minutes or until brown and crispy.

13. Once done, add your cooked chicken and thai basil leaves to a bowl and toss on the seasoning mix.

14. Serve and enjoy!

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