Cut the chicken into 1-inch chunks and place in large bowl. Mix the marinade ingredients and add the mixture into the chicken, toss well. Set aside and refrigerate for 20 minutes or overnight.
When ready to cook, place the eggs in a bowl, add 3 tbsp of water and whisk with fork. Place the sweet potato starch in a separate bowl.
Using chopstick (or a tong), dip the chicken first into the egg mixture, then toss in the sweet potato starch and coat evenly. Shake off excess starch.
Heat the oil in the wok, when oil reached 150 degree C, scatter the basil leaves and stir for about 20 seconds until the basil leaves turn translucent and crisp. Remove from the wok and drain. Set aside.
Increase the heat of oil to 170 C and fry the coated chicken in batches for about 2-3 minutes (do not overcrowd the wok) or until golden brown. Regularly skimming any floating flour bits from the oil.
Place the cooked chicken in a wire rack lined with paper towel to drain the oil.
While the cooked chicken are still hot, sprinkle or season with a good pinch of Spiced Mixed Salt. Serve immediately and garnish with fried basil leaves.