Steps

1. Grate 30g of ginger into a bowl.
   🕒 00:14
2. Add 1 tbsp of soy sauce, 1 tbsp of cooking sake, 1 tbsp of mirin, 1 tsp of sugar, 2 pinches of salt, and 1 pinch of MSG (Umami Seasoning) to the bowl and mix to create the marinade.
   🕒 00:38
3. Trim the tough, stringy parts from the 6 chicken thighs.
   🕒 01:08
4. Cut the chicken thighs in half lengthwise. If there are no stringy parts, add them to the marinade bowl.
   🕒 01:41
5. For the remaining chicken thighs with stringy parts, cut them diagonally to remove any tough sinews.
   🕒 01:56
6. Add all the chicken thighs to the marinade bowl and mix thoroughly by hand to allow them to absorb the flavors. [This is the key!] Thoroughly massaging the chicken allows the marinade to penetrate deeply, creating juicy meat. This process also breaks down the muscle fibers, resulting in a tender texture.
   🕒 02:14
7. Let the chicken marinate for about 5 minutes to allow the flavors to meld.
   🕒 02:38
8. In a large bowl, add potato starch as needed. [This is the key!] Using a bit more potato starch than usual will ensure a good coating. While flour can be substituted, potato starch yields a crispier finish.
   🕒 02:50
9. Prepare a tray or plate. Wipe it with a damp paper towel to moisten and then lay down a sheet of plastic wrap.
   🕒 03:09
10. If stacking the chicken thighs, use the plastic wrap to create partitions between them.
    🕒 03:33
11. Lightly mix the marinated chicken thighs and add 4 pieces at a time to the bowl of potato starch.
    🕒 03:41
12. Shake the bowl to coat the chicken thighs evenly with potato starch. Tap off any excess and arrange them on the prepared tray.
    🕒 04:01
13. Repeat the coating process with the remaining chicken thighs, layering them on the tray with plastic wrap partitions. [This is the key!] Chicken thighs are softer and healthier than breast meat, and they don't become tough when cooked, making them ideal for karaage. Using tongs or chopsticks when coating can help keep your hands clean.
    🕒 04:26
14. Add enough oil to a frying pan for deep-frying and heat over medium-low heat.
    🕒 05:01
15. Drop a small piece of batter into the oil. If it sizzles and floats, the oil is at the right temperature.
    🕒 05:17
16. Once the oil is hot, carefully add the chicken thighs, about 6 pieces at a time, and fry for about 1.5 minutes.
    🕒 05:23
17. Flip the chicken thighs and fry the other side until golden brown, for another 1.5 minutes.
    🕒 05:38
18. Once both sides are golden brown, drain the excess oil and remove the chicken from the pan. Let them rest for about 5 minutes to cook through with residual heat. [This is the key!] Arranging the chicken pieces upright to drain allows excess oil to drip off, preventing them from becoming greasy. The 5-minute resting period helps the juices stabilize, resulting in a more succulent texture.
    🕒 06:11
19. Fry the remaining chicken thighs in batches using the same method.
    🕒 06:29