Steps

1. Trim excess tendons from 2 chicken thighs (600-650g) and cut each into 6 equal pieces.
   🕒 02:19
2. In a bowl, combine 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 2 tsp Chicken Bouillon Powder, 2 tsp Sesame Oil, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and salt and pepper to taste.
   🕒 02:48
3. Add the cut chicken pieces to the seasoning mixture in the bowl, mix well, and let marinate at room temperature for about 30 minutes.
   🕒 02:54
4. After 30 minutes, add 1 Egg to the chicken and mix well.
   🕒 03:28
5. Then, add 3 tbsp All-Purpose Flour and mix well.
   🕒 03:32
6. Finally, add 4 tbsp Potato Starch and mix well.
   🕒 03:32
7. Heat Frying Oil in a pan until it bubbles slowly when a chopstick is inserted (about 160°C or 320°F).
   🕒 04:17
8. Add the chicken pieces to the oil and fry for 2 minutes.
   🕒 04:25
9. Flip the chicken pieces and fry for another 2 minutes (total 4 minutes).
   🕒 04:31
10. Remove the fried chicken from the oil and let it rest for about 5 minutes to cook through with residual heat.
    🕒 05:02
11. After 5 minutes, increase the frying oil temperature to 190°C (375°F).
    🕒 05:15
12. Return the chicken pieces to the hot oil and fry for 1 minute.
    🕒 05:18
13. Flip the chicken pieces and fry for another 1 minute (total 2 minutes).
    🕒 05:22
14. Drain the excess oil and arrange on a plate.
    🕒 05:54