Taiwanese-Style Crispy Chicken with Basil and Szechuan Pepper-Salt (Yan Su Ji)

A ubiquitous fast food sold by street vendors and/or in night markets throughout Taiwan, these fried chicken tenders are soooo amazingly crisp and flavorful! Mom likes to use pork or squid instead of chicken, and I believe there are even some vegetarian versions using mushrooms or potatoes. But the essential ingredients are a marinade of soy, garlic, rice wine, sugar and 5-spice powder for the meat, seafood, or veggies, potato starch for dredging, a salt-pepper seasoning, and fried basil leaves for garnish. I myself prefer using boneless, skinless chicken thighs and, instead of frying the basil leaves, I actually briefly stir fry them along with some sliced fresh red chiles and the crispy chicken just before serving. Great with steamed white rice on the side and some ice-cold Taiwan beer.