Cut the chicken breast into bite sized pieces
Combine egg yolks, 5-spice powder, ground black pepper, sugar, and salt in a bowl
Put chicken in, and stir to coat chicken
Refrigerate for 2-3 hours to let chicken absorb flavors
Remove chicken from marinade and toss in oat flour or any flour you have. I love the oats because it makes it crunchier, and offers a different texture and flavor, but potato flour works too, or traditional flour if you don't need to be gluten free.
Heat oil in fryer or deep fry pan, you want it hot but not smoking, try a medium heat
Cook chicken until golden brown and cooked through
Remove from oil and place on paper towel to catch excess oil
Deep fry basil leaves by putting them in the oil for about a minute per side, just be careful as they will cause the oil to pop.
Toss together and serve immediately over rice