Steps

1. Cut 1 chicken thigh into 2 pieces, then cut into bite-sized pieces. Cut thicker parts smaller. 【Here's the trick!】 If cut too large, it will require a second fry, so it's better to cut them into smaller pieces for a more delicious result.
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2. Prepare the marinade ingredients in a bowl.
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3. Add a little over 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1/3 tsp MSG(Ajinomoto), grated 1 clove garlic, and 5 dashes nutmeg to a bowl, mix well to create the marinade. 【Here's the trick!】 Using fresh garlic will significantly improve the aroma.
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4. Add the bite-sized chicken thigh to the marinade and let it soak at room temperature for 20-30 minutes.
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5. Heat frying oil over medium heat.
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6. Lightly squeeze the excess liquid from the marinated chicken, then evenly coat generously and thickly with potato starch. 【Here's the trick!】 The thicker the coating, the more delicious it will be. Also, coating after draining the moisture will make it crispy.
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7. Once the oil is hot, add the potato starch-coated chicken to the oil in order from largest pieces, frying over medium heat. 【Here's the trick!】 Since the chicken is at room temperature, if cut into bite-sized pieces, a second fry is not necessary. Remove when golden brown.
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8. Transfer the fried chicken to a rack or plate and let it rest for 2-3 minutes to allow the residual heat to cook the inside.
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9. Plate and serve, with lemon on the side if desired. 【Here's the trick!】 Squeezing lemon with the peel side down will reduce splashing. Fried chicken is best enjoyed immediately after frying, so it's not suitable for bento boxes.
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