Cover the chopping board with cling film, cut chicken breasts into half lengthways. Cover the chicken cutlets with cling film and flatten it by pounding with rolling pin or meat tenderizer.
Mix all the chilli salt seasoning ingredients in a bowl and set it aside.
Mix the chicken cutlets well with soy sauce, garlic paste, white pepper, Shao Xing wine, Chinese five spices and sugar. Let it set aside and marinade for at least 30 minutes to 1 hour. If you have more time you can place it in a fridge overnight in an airtight container.
Beat two eggs in large tray or bowl and set aside. Mix sweet potato starch, plain flour, and baking soda in a large bowl and set aside.
Dip the marinated chicken cutlet in the egg first, then dredge in the flour mix. Press gently to coat the chicken evenly and toss the excess flour out before frying.
Heat the vegetable oil to high heat about 340-350° F. Deep fry the coated chicken for 3-4 minutes until the chicken start to float. Once it float, remove from oil and set it aside for 3-4 minutes. Then double fry it again until crispy golden brown. Remove from oil and place it over the cooling rack.
Fry the bail leaves in the oil for 2-3 minutes until crispy. Remove from oil and place it over the paper towel.
To Serve the fried chicken, cut the chicken cutlets in the medium bite size slices, or pieces. Sprinkle the chilli salt seasonings and crispy basil leaves on top. You can simply serve on its own or serve with spicy mayo or any your favourite dipping sauce.