Salt and pepper chicken

• 1 chicken breast, about 8-10 oz, cut into bite-size cubes/pieces
• 2 tbs soy sauce
• 3 tbs 5-spice powder (炸盐酥鸡粉)
• 1/2 tbs rice wine or sake
• 1/8 tsp black pepper powder
• 1 tsp sugar
• 1 egg yolk
• A bunch of Thai basil leaves
• 1 cup potato starch or corn flour
• Oil for deep-frying

Marinate the chicken with the seasonings including the egg yolk for 2 hours in the fridge.
When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly.
Heat up a wok or deep-fryer with oil and deep fry the chicken pieces until they turn golden brown.
Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.