Steps

1. Cut 1 chicken thigh into bite-sized pieces.
   🕒 07:54
2. Place the cut chicken thigh into a bag and pierce it in several places with a fork. 【Tip!】 Piercing with a fork allows the seasoning to penetrate quickly.
   🕒 09:00
3. Add and massage into the bag: salt ½ tsp, sugar ½ tsp, lemon juice 1 tbsp, sake 1 tbsp, vegetable oil 1 tbsp, and garlic paste (tube) 2cm. 【Tip!】 Adding vegetable oil helps the subsequent flour adhere better, creating a thicker coating.
   🕒 09:58
4. Add all-purpose flour 4 tbsp to the bag with the massaged chicken and knead well until no longer powdery.
   🕒 11:46
5. In a separate bag (or bowl), add potato starch 6 tbsp, chicken stock powder 1 tsp, and black pepper ½ tsp (if children are eating, add it at the end) and mix well.
   🕒 14:49
6. Place half of the chicken massaged with all-purpose flour into the powder mixture from step 5, pressing firmly to coat thoroughly. Add more potato starch if needed.
   🕒 15:02
7. Add the remaining chicken to the powder mixture from step 5 and coat thoroughly in the same manner.
   🕒 16:47
8. Pour enough vegetable oil into a frying pan to half-submerge the chicken, and heat over medium-low to medium heat.
   🕒 19:14
9. Before the oil gets too hot, arrange the coated chicken in the pan without overlapping and pan-fry until one side is golden brown. 【Tip!】 If you are concerned about oil splattering, place a paper towel over the frying pan to prevent splattering while allowing steam to escape. However, be careful not to let the paper towel touch the flame.
   🕒 19:42
10. Flip and pan-fry the other side in the same way until both sides are golden brown and cooked through, then drain the oil.
    🕒 22:12
11. Mix the sauce ingredients. In a bowl, combine mayonnaise 2 tbsp, milk 1 tsp, lemon juice 1 tsp, and honey 1 tsp, and mix well.
    🕒 26:35
12. Plate the fried chicken, and garnish with cilantro if desired.
    🕒 27:03
13. Serve with the prepared sauce. Done!
    🕒 28:47