• Combine the SEASONING ingredients together in a small bowl and set aside.
• Add the MARINADE ingredients in a bowl and mix until well incorporated. Pour the marinade over the chicken thigh pieces and stir until each piece is well coated.
• Cover and allow it to marinate in the fridge for at least 30 minutes but overnight is preferred.

Frying Taiwanese Popcorn Chicken

• Heat a pot of oil to 375ºF.
• Meanwhile, pour some sweet potato starch into a dish. Working in batches, dredge ¼ of the marinated chicken in the starch until well coated. Press the chicken into the sweet potato starch to help the larger bits stick.
• Carefully lower the dredged chicken pieces into the hot oil. Fry for 3-5 minutes, until the chicken is fully cooked through and golden brown. Remove and drain excess oil on paper towels.
• In between batches, use a fine mesh strainer to remove bits of batter from the oil. Continue to fry the rest of the marinated chicken in batches.
• (optional) - For extra crunchy Popcorn Chicken, double fry the chicken. After taking out the last batch of chicken, return the first batch to the oil and fry until deep golden brown.
• As soon as the chicken comes out of the oil, sprinkle generously with the previously prepared seasoning.
• Add a handful of thoroughly dried basil leaves in the oil. Be very careful, the oil will splatter and release steam. Fry until the oil stops bubbling vigorously, about 10-20 seconds. Remove and drain.
• Top the chicken with fried basil leaves and serve Taiwanese Popcorn Chicken immediately.