In a bowl, combine chicken thighs with soy sauce, sake, grated ginger, grated garlic, sugar, and black pepper. Mix well and marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
In a separate shallow dish, whisk the egg. In another shallow dish, combine potato starch and all-purpose flour. Dip each marinated chicken piece first into the egg, then dredge thoroughly in the starch-flour mixture, ensuring it's evenly coated.
Heat frying oil in a deep pot or wok to 170°C (340°F). Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes until lightly golden and cooked through. Remove and place on a wire rack to drain.
Increase the oil temperature to 180°C (350°F). Return all the chicken pieces to the hot oil and fry for another 1-2 minutes until deeply golden brown and extra crispy. Remove from oil and place back on the wire rack.
Serve hot, optionally with lemon wedges for squeezing over.
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