• Chicken thighs2 pieces (approx. 500g)
• Potato starch (katakuriko)to taste
• All-purpose flourto taste
• ★Ginger paste (tube)approx. 7cm
• ★Garlic paste (tube)approx. 4cm
• ★Soy sauce2 tbsp
• ★Chicken stock powder2 tsp
• ★Sake2 tbsp

1. 1

   Trim any excess skin and cartilage from the 2 chicken thighs, then pierce all over with a fork. Make cuts against the grain of the meat to help the marinade absorb better.

2. 2

   Cut the chicken into bite-sized pieces, place in a bowl or zip-lock bag, add all the ★ seasonings, and massage well. Let marinate for about 30 minutes.

3. 3

   Before coating, take the marinated chicken out of the refrigerator and let it come to room temperature. This helps the heat distribute evenly during frying for a consistent result.

4. 4

   Coat the chicken thoroughly with potato starch until the surface turns white and slightly sticky from absorbing the moisture.

5. 5

   Then coat each piece individually with all-purpose flour. Using a low-protein cake flour (such as Violet brand) will give an even crispier texture.

6. 6

   Press the flour firmly onto each piece and smooth the surface with your hands until it feels dry and no longer tacky.

7. 7

   Heat oil to 170–180℃ and fry the chicken for about 2 minutes. For larger pieces, extend the frying time slightly.

8. 8

   Transfer the fried chicken to a wire rack or tray and let residual heat cook the inside for about 4 minutes. The chicken can be double-fried even after it has cooled, making it easy to prep ahead.

9. 9

   Fry again in 180℃ oil for 2–4 minutes, turning occasionally, until golden brown and crispy. Once nicely colored and crunchy, it's done!

Skipping the double-fry makes it hard to achieve that truly crispy finish. After the first fry, letting the chicken rest on a tray allows the residual heat to cook the inside through while also keeping it warm.

• Calories366 kcal
• Protein24 g
• Fat20.7 g
• Carbs13.3 g
• Sodium1.4 g