1. Add the soy sauce, sesame oil, and sugar into a medium bowl to create the marinating sauce. 2. Add the chicken thigh into the marinating sauce and mix it evenly, put it in the cooler for 30 minutes. 3. Chop garlic, chili pepper, basil, cilantro, basil, and cilantro, squeeze lemon juice and add the rest of the dipping sauce ingredients in a small bowl. 4. Batter chicken with half cup all-purpose flour and half cup tapioca flour, or use 1 cup of all-purpose flour if you can’t find the tapioca flour. 5. Use medium fire and drizzle oil until the pan is hot, pan-fry the chicken until crispy and golden outside. 6. Ice bath shredded cabbage, it will make it more crispy. 7. layer the cabbage at the bottom, then chop chicken and lay on top, then garnish it with the dipping sauce. 8. Enjoy!