Steps

1. Remove excess skin, fat, sinew, and blood clots from the chicken thigh.
   🕒 01:44
2. Spread out the meat and cut it into thigh and drumstick portions along the center line. [Key Tip!] Cutting it this way allows for even cooking and makes it easier to eat.
   🕒 02:10
3. Cut the meat into bite-sized pieces.
   🕒 02:37
4. Massage 1/2 tsp of sugar into the cut meat until it's no longer gritty. [Key Tip!] Sugar helps retain moisture in the meat and adds richness. If mixed with salt, it won't penetrate as well, so be sure to massage it in thoroughly first.
   🕒 02:45
5. Place the meat in a plastic bag and add 1/2 tsp of salt, 1/2 tbsp of cooking sake, 1 tsp of grated garlic, 1 tsp of grated ginger, pepper (to taste), and 1/2 tbsp of sesame oil.
   🕒 03:13
6. Mix thoroughly by massaging to ensure everything is well combined.
   🕒 03:30
7. Remove the air from the plastic bag and seal it.
   🕒 03:38
8. Place on a tray and marinate in the refrigerator for 30 minutes. (If it's winter, you can leave it in a cool place).
   🕒 03:43
9. While the chicken is marinating, combine 4 tbsp of potato starch and 1 tbsp of all-purpose flour in a separate bowl.
   🕒 03:58
10. Mix the powders well. [Key Tip!] Adding all-purpose flour adds a toasty flavor to the coating and makes it more substantial. You can omit the flour and use only potato starch if preferred.
    🕒 04:08
11. Evenly coat the marinated chicken with the mixed flour mixture.
    🕒 04:31
12. Apply the coating just before frying.
    🕒 04:50
13. Pour about 1cm of frying oil into a frying pan and heat over medium heat.
    🕒 05:05
14. Heat the oil to 160°C (320°F). (This is indicated by small bubbles slowly rising when you insert chopsticks into the oil).
    🕒 05:14
15. Spread out the skin side of the chicken and place it skin-side down in the oil. Spread the pieces out so they don't clump together.
    🕒 05:30
16. Do not touch the chicken until the coating has set, and fry for 4 to 5 minutes at 160-170°C (320-338°F). [Key Tip!] Avoid flipping too frequently; fewer flips result in a cleaner fry.
    🕒 05:47
17. Approximately 2 minutes after starting to fry, flip the chicken once.
    🕒 06:17
18. If possible, remove any fried bits from the oil as they appear.
    🕒 06:36
19. Flip again after another 2 minutes. [Key Tip!] Allowing the coating to come into contact with the air once helps it crisp up.
    🕒 06:55
20. After about 5 minutes, increase the heat slightly higher than medium and finish frying at a higher temperature. [Key Tip!] Finishing at a high temperature makes the coating extra crispy.
    🕒 07:15
21. Once the temperature is increased, flip occasionally while frying until it reaches your desired golden-brown color.
    🕒 07:26
22. Remove the fried chicken from the oil as soon as it achieves a nice golden-brown color.
    🕒 07:39
23. Drain the fried chicken on a rack for about 3 minutes before arranging it on a plate.
    🕒 07:52