Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 tablespoon (15ml) soy sauce, Japanese brand preferred
  • 1 tablespoon (15ml) sake (or dry sherry)
  • 1 tablespoon (15ml) grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) ground white pepper
  • 1/2 cup (60g) potato starch (or cornstarch if potato starch is unavailable)
  • 1/4 cup (30g) all-purpose flour
  • Vegetable oil, for frying

Instructions:

  1. Combine all marinade ingredients in a bowl, add chicken, and mix well. Marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
  2. Combine potato starch and flour in a shallow dish.
  3. Dredge each piece of marinated chicken in the starch/flour mixture, ensuring it’s fully coated.
  4. Heat vegetable oil in a large pot or deep fryer to 325°F (160°C). Fry chicken in batches until lightly golden, about 3-4 minutes per batch. Don't overcrowd the pot.
  5. Remove the chicken from the oil and place it on a wire rack to drain for 5 minutes. This is crucial for the second fry.
  6. Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 1-2 minutes, or until deep golden brown and crispy.
  7. Remove the chicken and place it on a wire rack to drain. Serve immediately. Japanese recipes often require precision.