Ingredients:

  • 1.1 lb boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp chicken broth
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/2 cup potato starch
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 6 cups neutral oil for frying

Instructions:

  1. In a medium glass bowl, whisk together 2 tbsp reduced-sodium soy sauce, 2 tbsp chicken broth, 1 tbsp grated ginger, 3 cloves minced garlic, and 1/2 tsp black pepper.
  2. Add 1.1 lb chicken chunks to the marinade, toss thoroughly to coat, and let rest for 20 minutes at room temperature.
  3. In a shallow dish or large zip-top bag, combine 1/2 cup potato starch, 2 tbsp cornstarch, and 1/2 tsp salt.
  4. Remove chicken from the marinade one piece at a time, shaking off excess liquid, and dredge in the starch mixture until fully coated.
  5. Heat 2 inches of neutral oil in a pot to 325°F (160°C).
  6. Fry the chicken in small batches for 3 minutes until a pale golden color forms; cook in batches if they don't fit in one layer.
  7. Remove chicken to a wire cooling rack and let rest for 3 minutes.
  8. Increase oil heat to 375°F (190°C) and flash-fry the chicken for an additional 60-90 seconds until the exterior is dark golden and sounds hollow when tapped, ensuring an internal temperature of 165°F (74°C).