In a small bowl, combine salt, white pepper, five spice powder, garlic powder, and coconut sugar for your seasoning. Set aside.
In a medium bowl, combine minced garlic, minced ginger, coconut aminos, white pepper, and vermouth to make the marinade.
Slice chicken thighs into 1 inch cubes then add to marinade. Massage with hands to ensure full coating. Cover and set aside for at least 30 minutes. For more flavor, refrigerate overnight.
In a large bowl, add tapioca starch. Dredge marinated chicken in tapioca starch and pack well.
Deep fry chicken between 350°F – 405°F for 2-3 minutes. Set aside.
Fry the basil and add chicken back to achieve desired crispiness. Set aside after one minute.
Sprinkle seasoning and serve while hot.