Cut chicken thighs into nugget sizes. Place in a glass container with cover. Beat eggs, then add rice wine, soy sauce, garlic, Chinese five-spice powder, sugar, sesame and salt to taste. Pour over chicken and marinade for 30 minutes to 3 hours. Mix flour, dried basil and ground black pepper in a bowl. Heat oil in a pot, enough to cover chicken pieces. Dip chicken pieces in the egg mixture, then coat with the flour mixture. Fry for about 2 minutes or until brown. Dry on a paper towel and move to a serving plate. Note: If you want to avoid frying. Just cook the chicken in the marinade until done.