Steps

1. In a bowl, combine all [A] seasonings (Soy sauce 4 tbsp, Cooking sake 4 tbsp, Mirin 2 tbsp, Grated garlic 1 tbsp, Grated ginger approx. 1/2 tbsp, Somin Chantan 1 tbsp) and mix well.
   🕒 00:48
2. Cut the chicken thighs (approx. 1kg) into 3-4 large bite-sized pieces. Make cuts in the tough parts.
   🕒 03:08
3. Add the cut chicken thighs to the bowl with the marinade from step 1. [04:22] Further add MSG(Ajinomoto) (approx. 3 shakes), a pinch of salt, and plenty of black pepper, and rub thoroughly into the chicken. 【Here's the tip!】 Since Chantan contains salt, use less salt.
   🕒 04:10
4. Crack 3 eggs into the bowl and mix thoroughly.
   🕒 04:50
5. Add 6 tbsp of flour and 6 tbsp of potato starch to the bowl. [06:13] Mix gently at first, then mix thoroughly until no lumps remain. 【Here's the tip!】 Mixing the batter under the chicken skin will make it even more delicious.
   🕒 05:37
6. Cover the bowl with the chicken and marinate in the refrigerator for at least half a day to overnight to let the flavors meld.
   🕒 06:47
7. Take the marinated chicken out of the refrigerator and mix it well again.
   🕒 06:56
8. Add frying oil (to taste) to a deep-frying pot and heat the oil to 180℃.
   🕒 07:07
9. Fry the chicken, which has returned to room temperature, while adjusting the oil temperature to maintain 160℃-170℃. Be careful not to overcrowd the pot. 【Here's the tip!】 Bringing the chicken to room temperature before frying ensures it cooks thoroughly inside.
   🕒 07:16
10. Fry for about 3 minutes until the chicken is lightly colored and the batter has set. Transfer to a baking rack. 【Here's the tip!】 The batter will set in the first 15-20 seconds of frying, so you can move it around a bit after that.
    🕒 07:53
11. Let the chicken sit on the baking rack for about 4 minutes to finish cooking with residual heat.
    🕒 09:09
12. Lightly remove any batter bits floating in the oil and reheat the oil to 180℃. Perform the first fry and residual heat cooking for the remaining chicken in the same way.
    🕒 09:43
13. Once the oil reaches 180℃, re-immerse the chicken that has already undergone the first fry and perform a second fry. 【Here's the tip!】 The clue is when the oil bubbles become smaller and the frying sound diminishes.
    🕒 10:37
14. The chicken is done when it turns a rich brown color and feels firm to the touch. Transfer to a baking rack. Serve with mayonnaise, ponzu, or lemon as desired.
    🕒 11:50