Steps

1. Trim excess sinew from Chicken Thighs (1 pc, 350g) and cut into bite-sized pieces.
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2. Add Konbu Tea (1 tbsp) and Cooking Sake (Rice Wine) (1 tbsp) to the chicken pieces and massage the seasonings in.
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3. Let the chicken marinate for about 10 minutes.
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4. Add 1 Egg (beaten) to the chicken that has marinated for 10 minutes and mix well.
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5. Add Rice Flour (3 tbsp) to the chicken coated with egg and mix everything together. (Key Tip!) Rice flour creates a crispy coating. If you don't have rice flour, you can substitute with 2 tbsp all-purpose flour and 1 tbsp potato starch.
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6. Heat oil in a deep frying pan to about 3-5 cm deep. Heat to a medium temperature of around 160°C (320°F). (It's ready when bubbles form around chopsticks inserted into the oil.)
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7. Coat the chicken pieces again with Rice Flour (to taste), shaking off any excess. (Key Tip!) If you don't have rice flour, you can substitute with a 1:1 mixture of all-purpose flour and potato starch.
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8. Carefully place the chicken into the oil heated to 160°C (320°F).
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9. Fry for 2 minutes, then flip the chicken.
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10. Flip and fry for another 2 minutes, for a total of 4 minutes.
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11. After 4 minutes of frying, remove the chicken to a rack and let it rest for about 5 minutes. The residual heat will finish cooking it.
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12. After resting for 5 minutes, increase the oil heat to high. Heat until very hot. (It's ready when bubbles rapidly form around chopsticks inserted into the oil.)
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13. Perform a second fry with the chicken.
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14. Fry for about 1 to 1.5 minutes until the edges are golden brown. (Key Tip!) The second fry makes the coating extra crispy.
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15. Once drained of excess oil, plate and serve. Enjoy!
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