Marinade: Slice the chicken into bite sizes. Add all ingredients listed under “Chicken marinade”. Gently stir and coat the marinade evenly over each pieces. Seal in a container and refrigerate overnight (alt. Marinate at least 2 hours in the fridge).
Basil oil: Heat oil of your choice in a deep fry frying pan (or dutch oven) with ⅓ cup of oil. In the meantime, use a paper towel pat dry the basil leaves. When the oil is hot, lower the heat to medium-low, then carefully add 1 cup of basil. Use an oil splatter guard and be careful about the splatter. Once the basil is crispy, about 5 seconds, remove and drain on paper towel.
Pan-fry the chicken: Toss and coat the chicken with sweet potato flour in a large zip lock bag. Heat the basil oil over medium-high heat. When hot, lower the heat to medium, pan-fry the chicken in separate batches until they are completely cooked through and golden brown in color. Remove the chicken and drain on a paper towel.
Final touches: Place the crunchy chicken nuggets into a large mixing bowl. Crush the fried basil into the chicken, and, if you like, toss with more fine sea salt and white pepper into the chicken. Serve immediately with salt and white pepper on the side for an authentic taste or your favorite dipping sauce.