Steps

1. Remove excess tendons, fat, and skin from the chicken thighs. Pay close attention to any yellowish fat, as it can cause an unpleasant odor.
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2. Cut the chicken thighs into bite-sized pieces. Separate the drumettes and thighs to ensure even cooking.
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3. Rub 1 tsp of sugar into the cut chicken. **(Key Tip!)** The sugar's moisture-retaining properties will result in juicy meat. Be sure to rub it in thoroughly before adding soy sauce.
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4. Transfer the chicken to a bowl and add 1 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Soy Sauce, 2 tsp of Wasabi, 1 tbsp of Mayonnaise, and 1 tsp of Grated Garlic. Mix well. **(Key Tip!)** Adding mayonnaise will make the meat exceptionally tender.
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5. Cover tightly with plastic wrap and let it marinate in the refrigerator or a cool place for 30 minutes.
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6. Crack 1 egg into the marinated chicken and mix thoroughly until there are no lumps of egg white.
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7. Add 3 tbsp of Cake Flour and 1 tbsp of Potato Starch, and mix well until no powdery residue remains. **(Key Tip!)** Adding egg will result in a crispy and fluffy coating. The ratio of flours can be adjusted to your preference (more cake flour used here).
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8. Pour about 1 to 1.5 cm of Frying Oil (to taste) into a frying pan and heat to 160-170°C (320-338°F).
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9. Once the oil reaches the correct temperature, gently place the chicken pieces into the oil. Do not move them until the coating starts to set.
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10. After about 1.5 minutes, once the coating has set, flip the chicken.
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11. Fry for another 1.5 minutes, then flip again, exposing the coating to the air. **(Key Tip!)** Exposing the coating to the air achieves a double-frying effect, resulting in a crispier texture.
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12. After a total of 3 minutes, switch to medium heat and continue frying at 170-180°C (338-356°F), turning occasionally.
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13. Fry for a total of about 6 minutes until the coating is crispy and has a nice golden-brown color. Drain the oil and remove from the pan.
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14. Let it drain for about 3 minutes before plating.
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