Begin by dicing the skinless boneless chicken thighs into bite-sized pieces. In a large bowl, combine the chicken with egg white, minced garlic, soy sauce, Shaoxing wine, sugar, Chinese five spice, salt, and white pepper. Mix thoroughly to ensure every piece is well-coated and let it marinate for at least 30 minutes to absorb all the flavors.

Once the chicken is marinated, take the mixture and coat each piece in potato starch. Make sure to evenly cover the chicken to create a thick layer that encourages crispy clusters. For an extra crunch, gently press the starch onto the chicken pieces.

In a deep frying pan or heavy pot, pour in enough vegetable oil to cover about 2 inches deep. Heat the oil to 350°F (180°C) using a thermometer to ensure accuracy.

Carefully add the coated chicken to the hot oil in small batches, frying each batch for about 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels.

Quickly add the Thai basil to the hot oil, frying it for just 10-15 seconds until crispy. Remove it from the oil and set it aside.

Serve immediately while hot and crunchy, arranging it on a serving platter and sprinkling the crispy basil on top.