Marinate the chicken with the seasonings including the egg yolk for 2 hours in the fridge.
When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly.
Heat up a wok or deep-fryer with oil and deep fry the chicken pieces until they turn golden brown. Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
Deep fry the basil leaves until crispy and garnish on top of the fried chicken. Serve immediately.