Start by combining sesame oil, grated ginger, soy sauce, Chinese cooking wine, five-spice powder, and minced garlic in a large bowl. Stir well until blended. Add the chicken cubes to the marinade, ensuring every piece is coated. Cover it and let it sit for at least an hour. If you can, let the chicken marinate overnight; the flavors become more intense.

In another bowl, whisk the egg. In a separate dish, combine the rice flour and tapioca flour. This is your breading mix. The unique combination ensures that you achieve that beloved crunch.

In a deep pot or a fryer, heat enough vegetable oil for frying, about 3 inches deep, to 350°F (175°C). Use a thermometer to check. If you don’t have one, toss in a small piece of bread—if it bubbles and browns in about 60 seconds, you're good to go.

Take the marinated chicken pieces and dip them first into the egg, then roll them in the flour mixture. Ensure each piece is well-coated, giving it that signature crispiness once fried.

Carefully place the coated chicken pieces in the hot oil, avoiding overcrowding. Fry them in batches for about 4-5 minutes or until they turn golden brown. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.

Lay down the fresh Thai basil leaves on a platter. Arrange the popcorn chicken on top, garnishing with extra basil if you wish. If you’re feeling fancy, sprinkle some chili flakes for a kick.