Marinade: Combine cooking wine, soy sauce, sugar, ginger, garlic, 5-spice powder and white pepper in a bowl.
Work the marinade well into the chicken a few times, using your hands. Cover and refrigerate for at least an hour, preferably overnight.
When you are ready to cook, toss and coat the chicken pieces in flour, making sure to cover all the sides and any folds. Shake off excess flour and set aside in a separate bowl.
Heat 2 Tbsp vegetable oil (or an oil with a high smoking point) in a pan/wok. When a drop of water tossed in the oil dances, carefully put basil leaves into the oil. Using a splatter guard if necessary. Turn it 2-3 times, no more than 6-7 seconds, and remove using a slotted spatula or a 'spider' utensil. Place leaves on paper towels to drain. The leaves should still hold their shape but crispy, even breaking into pieces when touched.
Add another 1 Tbsp oil to the pan/wok.
When the oil is hot again, fry the chicken. Do not overcrowd as the oil must remain hot. You may have to do this in 2-3 batches. Turn it a few times until they turn a light golden color. Remove and drain on paper towels.
Assembly: Place the chicken in a mixing bowl. Add pepper mixture and toss well. Add some basil leaves and give it a quick shake. You can also crush the basil leaves with fingers and mix that instead.
Serve immediately with slices of lemon/lime and extra basil.