Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken thighs (cut into 2-inch pieces)
  • peanut oil for frying ((can substitute with canola oil))
  • 1 lemon (sliced into wedges (for serving))
  • 1 tbsp low sodium soy sauce
  • 1 tbsp dry sake
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 3 cloves garlic (minced)
  • 1 tsp ginger (grated)
  • 3/4 cup potato starch
  • 1/4 tsp table salt
  • 1/4 tsp black pepper

Instruction

  • In a medium bowl, add all marinade ingredients. Whisk until evenly mixed. Add in chicken and stir until chicken is evenly coated in marinade. Cover bowl with plastic wrap and place into fridge to allow chicken to marinate for at least 1 hour. You can marinate for several hours or overnight as well.
  • In a separate medium bowl, add all coating ingredients. Whisk to evenly mix and break up any potato starch clumps.
  • When chicken is ready, roll a piece of chicken in starch coating. Shake off any excess starch. Set chicken aside. Repeat with remaining chicken until they are all coated.
  • Add about an inch of oil to pot being used for frying. Bring oil up to 325°F. Leave thermometer in oil so you can monitor and make sure the temperature stays constant through frying process.
  • Once oil has reached desired temperature, add about 4 pieces of chicken. Let chicken cook for about 2 minutes or until lightly browned. Remove chicken from hot oil and place onto a plate lined with paper towel. Repeat with remaining chicken, cooking in small batches. Make sure to monitor the temperature of the oil to keep it around 325°F. The oil temperature will drop as you add more chicken in there so you may need to adjust the heating setting. Make sure oil does not drop below 300°F.
  • Once all the chicken is done, use a strainer to strain out any crumbs left in the oil. Then raise the heat level to bring the oil temperature up to 365°F.
  • Once oil has reached desired temperature, put 4 pieces of chicken back into the pot. Fry for about 1 minute or until chicken is a dark golden brown. Remove chicken from oil and repeat with remaining chicken, keeping the frying to small batches.
  • Serve chicken while it is hot. Squeeze lemon wedges over chicken before eating. You can also serve with soy sauce for dipping.