Marinate the Chicken: In a mixing bowl, combine chicken pieces, garlic, white pepper (or ground Sichuan pepper), five spice powder, sugar, soy sauce, shaoxing wine, salt, egg white, and 4 tablespoons of sweet potato starch. Mix thoroughly and marinate for at least 30 minutes to enhance the flavor.

Coat the Chicken with Starch: Place 1 cup of sweet potato starch in a large bowl. Add a batch of marinated chicken pieces and coat them with the starch. Let the chicken sit for 5 minutes, allowing the starch to form small beads on the surface as it clings to the chicken.

Deep-Fry the Thai Basil: Heat a wok of oil over medium heat and carefully deep-fry the Thai basil leaves. Be cautious of oil splashes. Fry for approximately 10-15 seconds until the leaves become crisp while retaining their green color. Transfer the basil to a wire rack.

First Deep-Fry: Heat a wok of oil over medium heat and carefully deep-fry the Thai basil leaves. Be cautious of oil splashes. Fry for approximately 10-15 seconds until the leaves become crisp while retaining their green color. Transfer the basil to a wire rack.

Second Deep-Fry: Increase the heat to medium-high. Add a batch of fried chicken pieces back into the hot oil and fry until they become deep golden brown and crispy, around 2-3 minutes. Remove and return them to the wire rack. Repeat this process with the remaining chicken.

Prepare the Spice Seasoning Mix: Combine salt, paprika, chili powder, white pepper, and garlic powder in a small bowl.

Season the Popcorn Chicken: Place the popcorn chicken in a large bowl along with the fried Thai basil. Sprinkle as much of the spice mixture as desired and toss to coat. Serve your Taiwanese popcorn chicken immediately for a crunchy, flavorful experience.