In a large bowl, combine soy sauce, rice wine, and water to create a marinade. Submerge chicken thighs in this mixture, cover, and refrigerate for at least 2 hours or overnight.

In a mixing bowl, whisk together self-rising flour, five spice powder, and salt until combined.

In a deep fryer or large pot, heat enough oil to cover chicken about two inches deep to 375°F (190°C).

Remove marinated chicken, shake off excess liquid, and dredge in the flour mixture.

Add coated chicken thighs into the hot oil in batches, frying for about 3-5 minutes until light golden brown.

Remove the chicken to drain excess oil, let it rest for 2-3 minutes, then return to the hot oil for a second fry until deep golden brown.

Optionally, fry a handful of fresh basil leaves until crisp, and combine with the chicken before serving.