Steps

1. Hold 2 chicken thighs vertically and cut them in half, using the uncut portion as a guide.
   🕒 01:42
2. Count each rectangular, thin piece of chicken thigh as one piece, and cut off the middle section. Cut the thicker parts at both ends in half, dividing the total into 9 pieces.
   🕒 03:41
3. Place the cut chicken thighs in a bowl, add 1/2 tsp salt, 1 tbsp garlic, 1 tbsp soy sauce, and 3 tbsp milk.
   🕒 04:33
4. Crack in 1 egg and mix well while beating.
   🕒 05:17
5. Leave the chicken thighs submerged in the egg mixture at room temperature for 15 to 30 minutes. 【This is the key!】 Marinating in the milk and egg mixture prevents the chicken from becoming tough even when fried thoroughly, resulting in a plump texture.
   🕒 05:52
6. Prepare the coating in a separate bowl. Mix 6 tbsp potato starch, 2 tbsp all-purpose flour, plenty of black pepper, 1 tsp allspice, and 2 tsp Dashida. 【This is the key!】 Adding all-purpose flour creates a soft, KFC-like coating, and using Dashida adds depth to the flavor.
   🕒 06:08
7. Heat the frying oil over high heat until it sizzles when you add some of the coating mixture. Once the oil is hot, reduce to medium heat.
   🕒 08:10
8. Drain excess liquid from the marinated chicken thighs and coat them evenly and thoroughly with the coating mixture.
   🕒 08:23
9. Carefully place 4 chicken thighs at a time into the heated medium-hot frying oil.
   🕒 09:18
10. Fry thoroughly until golden brown and crispy, without worrying about burning, ensuring the inside is cooked through.
    🕒 09:24
11. Transfer the fried chicken thighs to a rack lined with paper towels to drain excess oil.
    🕒 09:54
12. To fry all the chicken, reheat the oil over high heat each time you remove the chicken, then reduce to medium heat before adding the next batch.
    🕒 11:30
13. KFC-Style Karaage is complete.
    🕒 13:21