Ingredients:

  • 1.5 lbs boneless, skin-on chicken thighs
  • 2 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp sake
  • 1 tsp mirin
  • 0.5 tsp sea salt
  • 0.5 tsp toasted sesame oil
  • 0.25 tsp black pepper
  • 1 cup potato starch
  • 2 tbsp all-purpose flour
  • 4 cups neutral oil for frying

Instructions:

  1. Cut the chicken thighs into 1.5-inch uniform chunks, keeping the skin on for extra fat and crunch.
  2. In a large bowl, whisk together the soy sauce, sake, mirin, ginger, garlic, and sesame oil. Marinate the chicken for 45 minutes.
  3. Combine potato starch and flour. Dredge marinated chicken pieces in the mixture, pressing firmly to create a structural coating.
  4. Heat oil in a heavy-bottomed pot to 350°F (180°C). Fry chicken pieces for 2-3 minutes until lightly golden. Do not overcrowd.
  5. Remove chicken and let rest on a wire cooling rack for 3-5 minutes to allow internal moisture to migrate to the surface.
  6. Increase oil temperature to 375°F (190°C). Flash fry the chicken for a second time for 45-60 seconds until the exterior is mahogany-colored and shattered-crisp.