Cut the king oyster mushrooms into cubes(about 3cm*3cm), cut garlic very very finely. Add salt, soy sauce, cooking wine, 5 spices, garlic to mushroom, mix everything and let it marinate for 30 mins
Add sweet potato starch and potato/ corn starch, mix well
Add sparkling water then mix again. Coat every mushroom cube evenly with the starch, let them rest aside for 10 mins.
Add enough oil to a pot, turn on medium heat. When the oil is hot enough (170-180°C OR 338-356°F), add the mushroom cubes one by one and fry until it’s golden and crispy on the outside, takes about 6-8 mins. Fry the Taiwanese basil for 30s and put it aside.
Get the mushroom cubes out with a sieve, put them on kitchen paper to absorb the oil, then add 1 tbsp peppercorn salt, mix it well and enjoy
Notes
If you don't have a kitchen thermometer, you can stick a wood chopstick in the oil and there are many small bubbles forming around the chopstick means the oil is hot enough for frying.