https://yancancook.com/home/recipe/five-flavor-grilled-chicken/

Sophia Huang of Los Gatos's recipe, learned from her mother:

Ingredients

Chicken: Pat dry and score/slash.

For Marinade: 

Five-spice powder
white pepper
salt
pinch of sugar
chili powder
garlic powder
rice wine
1 egg

For Coating: 

Coarse sweet potato flour or tapioca starch.      

For Frying & Finish: 

Frying oil and a handful of fresh Thai basil.


Preparation:


1. Marinate

Prep: Pat the chicken dry and score it with shallow cuts.     

Mix: Combine the chicken with all the marinade ingredients and the egg.

Rub: Massage the spices thoroughly into the meat.       

Chill: Cover and refrigerate for at least 30 minutes.


2. Coat & Rest

Coat: Remove chicken from the fridge and toss with sweet potato or
tapioca flour until fully coated.     

Rest: Let the coated chicken rest for 10 minutes so the starch hydrates
and sticks.   

Heat: Use this resting time to heat your frying oil.       


3. Deep Fry & Finish  

Fry: Carefully lower the chicken into the hot oil.      

Cook: Fry for 10 to 20 minutes, depending on the size of your chicken
pieces.

Finish: Toss a handful of fresh Thai basil into the oil during the final
30 seconds of frying.      

Drain: Remove the chicken and basil together, drain on paper towels, and
serve hot.