Taiwanese Popcorn Chicken

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1. 1Step 1: Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces.
2. 2Step 2: Place the chicken in a bowl and add the All-Purpose Stir-Fry Sauce, Chinese five-spice blend, and white pepper.
3. 3Step 3: Toss the chicken in the seasoning and marinate for at least 30 minutes or covered, in the fridge, for up to a day.
4. 4Step 4: While the chicken is marinating, make the tingly seasoning salt. Crush the Sichuan peppercorns in a mortar and pestle, spice grinder, or with a heavy pot. In a small bowl, mix the crushed peppercorns and flaky sea salt. Set aside.
5. 5Step 5: When you're ready to fry the chicken, add the potato starch to a large, shallow bowl. Take a few pieces of marinated chicken and toss them into the potato starch.
6. 6Step 6: Coat the pieces well, and shake off any excess. Place the coated chicken pieces on a wire rack over a rimmed baking sheet. Repeat with all the chicken.
7. 7Step 7: Pour avocado oil into a large Dutch oven or high-sided pot. It should reach about 2 inches up the sides. Heat the oil on medium high until it reaches 350°F.
8. 8Step 8: Carefully add about a quarter of the chicken pieces to the oil, making sure they're not overcrowded. Fry the chicken until the pieces are golden brown and cooked through, about 2 to 4 minutes.
9. 9Step 9: Use a slotted spoon or spider to transfer the cooked chicken pieces to a paper towel-lined plate.
10. 10Step 10: Season the hot popcorn chicken with the reserved Sichuan pepper and flaky salt blend. Repeat with the remaining chicken pieces, adjusting the heat to maintain a cooking oil temperature of 350°F.
11. 11Step 11: Toss in the basil leaves and fry until crispy, about 1 to 2 minutes. (Make sure the basil leaves are very dry or the oil will splatter!)
12. 12Step 12: Garnish the popcorn chicken with fried basil leaves and eat immediately.