Steps

1. Cut chicken thighs in half lengthwise, then into bite-sized pieces. The secret here! Cutting this way creates volume, increases the surface area for the coating, and results in a crispier texture.
   🕒 01:52
2. Score the chicken pieces evenly on a cutting board. The secret here! This helps the meat cook evenly, prevents shrinkage, and allows the sauce to penetrate better.
   🕒 02:12
3. In a plastic bag, combine the marinade ingredients: grated ginger 1 clove, soy sauce 1 tbsp, and cooking sake (rice wine) 2 tbsp, and mix by hand.
   🕒 02:47
4. Add the scored chicken to the plastic bag and mix thoroughly by massaging. The secret here! Increasing the liquid content in the marinade helps create a thick, crunchy coating.
   🕒 03:07
5. Gently press out the air from the plastic bag, seal it, and let it marinate for about 10 minutes to allow the flavors to meld.
   🕒 03:30
6. In a bowl, combine the sauce ingredients: soy sauce 2 tbsp, vinegar 1-1.5 tbsp, mirin (sweet rice wine) 1/2 tbsp, sugar 1/2 tbsp, minced ginger 1 clove, and minced garlic 1/2 clove. Mix until the sugar dissolves.
   🕒 03:49
7. Add sesame oil 1/2 tbsp for aroma and mix well. Then, heat the sauce in the microwave.
   🕒 04:33
8. Cut the long onion (negi) in half lengthwise, then into half-moon shapes. The secret here! Cutting into half-moon shapes instead of mincing preserves the onion's texture.
   🕒 04:42
9. Add the sliced long onion (negi) 1/2 pc to the warmed sauce and mix. The secret here! The residual heat will cook the onions to a perfect texture.
   🕒 05:10
10. Remove the marinated chicken, spread out the skin side, and coat the flesh side evenly with potato starch.
    🕒 05:30
11. Add potato starch in several batches, allowing it to absorb the moisture from the marinade and coat the meat to form a crumbly texture. The secret here! Absorbing the marinade moisture and creating a crumbly texture results in a thick, rich coating.
    🕒 05:58
12. Arrange the well-coated chicken pieces neatly, then add more potato starch all over to create an even coating on both sides.
    🕒 06:31
13. Heat frying oil to 170-180°C (338-356°F). Drop a small piece of coating into the oil; if it sizzles immediately, it's at the right temperature.
    🕒 06:51
14. While stretching the skin side of the chicken, carefully place the pieces into the hot oil with the skin side down, shaping them as you add them.
    🕒 07:13
15. Once in the oil, do not move the chicken. Fry the skin side down for about 80% of the cooking time.
    🕒 07:43
16. Briefly fry the other side to achieve a crispy, thick coating.
    🕒 07:58
17. Place the fried chicken pieces on a rack or the edge of a tray to drain excess oil thoroughly. The secret here! Excess oil can make the thick coating soggy, so drain them vertically.
    🕒 08:18
18. Slice the fried chicken just before serving. The secret here! Slicing too early can cause juices to leak and make the coating soggy.
    🕒 08:54
19. Plate the chicken and garnish with Japanese shiso leaves (perilla) 1 pc if desired.
    🕒 09:25
20. Generously pour the prepared scallion sauce over the fried chicken. The secret here! The sauce will soak into the crispy coating, creating a delightful contrast in texture and flavor.
    🕒 09:42