Japan's beloved fried chicken, featuring bite-sized thighs marinated in ginger, garlic, and soy sauce, then dusted in potato starch and fried to crispy perfusion. It is lighter and crispier than Western fried chicken.
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Make the marinade: In a bowl, combine the soy sauce, sake, grated ginger, grated garlic, sugar, and sesame oil.
Add the chicken chunks and massage the marinade into the meat. Cover and refrigerate for 30 minutes.
Heat the oil in a deep pot to 160°C (320°F).
Lightly dredge each chicken piece in potato starch, shaking off excess. They should have a thin white coating.
First Fry: Fry the chicken in batches for 3-4 minutes until pale gold and cooked through. Remove and drain on a wire rack. Let rest for 3 minutes.
Increase oil temperature to 190°C (375°F).
Second Fry: Return the chicken to the hot oil and fry for 1-2 minutes until deeply golden and incredibly crispy.
Drain on a wire rack and serve immediately with lemon wedges and mayonnaise.
