1. 1/3 cup soy
2. sauce2 tablespoon sake
3. 2 inches grams fresh ginger
4. 2 teaspoon Chilli powder
5. Pinch of salt
6. 900 grams skin-on boneless chicken thighs
7. 170 grams potato starch
8. vegetable oil (for frying)
9. 1/2 lemon (sliced into wedges for serving)
10. Kewpie mayonnaise
1. Ginger: Grate with a fine grater
2. Potato Starch: mix 1 teaspoon chilly powder and pinch of salt
3. Chicken Thigh: cut into bite-size pieces
Ø Whisk the soy sauce, sake, ginger and 1 teaspoon of chilly powder together in a bowl to combine.
Ø Add the chicken and mix well to ensure each piece of chicken is coated with the marinade.
Ø Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.
Ø Dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.
Ø Remove all the excess starch so you don’t dirty the oil too much.
Ø When the chicken is ready heat about 2 inch of vegetable oil in a heavy bottomed pot .
Ø When you think oil is ready dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
Ø fry the coated chicken in batches. Don't overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size.
Ø It usually takes about 5-6 minutes depending on the size of your chicken.
Ø Transfer them to the prepared rack and let them rest for a few minutes before serving them.
Ø Serve with some kewpie Mayo