Steps

1. Lightly rinse the chicken thighs under water and pat dry with paper towels.
   🕒 01:19
2. Make cuts along the sinew with a knife, and cut into pieces of approximately 40g each.
   🕒 01:25
3. Place the cut chicken thighs in a bowl. Add 1+ tsp Fish Sauce (or 1/2 tsp Salt if not available), Pepper to taste, Salt to taste, and 1 tbsp Cooking Sake (Rice Wine). Mix well. [Secret Tip!] Marinate the chicken by mixing the seasonings in first.
   🕒 01:42
4. Add 1 beaten Egg, 1 tbsp Grated Garlic, 1 tsp Chili Flakes (Ichimi Togarashi), and 2 tbsp Panko (Breadcrumbs). Mix thoroughly so the chicken is well coated.
   🕒 02:50
5. Let the chicken marinate for about 15 minutes.
   🕒 04:01
6. To the marinated chicken, first add 3 tbsp Potato Starch and coat evenly.
   🕒 04:18
7. Next, add another 2 tbsp Potato Starch and mix, ensuring the chicken is smoothly coated.
   🕒 04:53
8. Heat cooking oil to 170℃ (338℉). Place the chicken thighs skin-side down. [Secret Tip!] When frying at home, fry in batches.
   🕒 05:27
9. Fry for approximately 3 minutes 30 seconds, then remove to a rack and let rest for 3-4 minutes.
   🕒 06:34
10. Increase the oil temperature to 180℃ (356℉). [Secret Tip!] For fried chicken with skin, stretching the skin while frying will result in a better finish.
    🕒 08:36
11. Return the chicken to the hot oil and fry until golden brown and crispy.
    🕒 08:48
12. Drain well and serve on a plate. It's ready!
    🕒 09:39