What makes Taiwanese fried chicken so crunchy on the outside and juicy within? It's all about that marinade.Ingredients:1 pound boneless skinless chicken thighs, cut into bite-sized pieces3 cloves garlic, finely grated1/2 tablespoon ginger, finely grated2 tablespoons soy sauce1/2 teaspoon Chinese five-spice powder1/2 teaspoon white pepper1 tablespoon Chinese cooking wine1/4 teaspoon sugarOil for deep-frying1 egg1 tablespoon water1 cup potato starch1 bunch Thai basil leavesSweet plum powderSteps:In a large bowl, combine chicken, garlic, ginger, soy sauce, five-spice, white pepper, cooking wine and sugar and toss to coat. Marinate for a minimum of 30 minutes to overnight in the fridge.Pour oil into a deep pot for frying and heat to 350 degrees. In a small bowl, whisk together egg and water. Pour over marinated chicken, and stir to coat.Place potato starch in a large resealable plastic storage bag. Add a few pieces of chicken at a time and shake to coat.Fry for 3 to 4 minutes or until golden brown. Set aside on a wire rack.Fry Thai basil leaves for 30 seconds to crisp up. Drain.Thread coated chicken onto wooden skewers, spacing pieces apart slightly. Serve skewers garnished with crispy basil and a sprinkling of sweet plum powder. Enjoy!For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade