Steps

1. Trim excess sinew from 1 chicken thigh (350g) and cut into 4 pieces. Make an incision into the thicker parts to spread them out.
   🕒 00:46
2. Place the cut chicken thighs in a bowl. Add 2 tsp Cooking Sake (Rice Wine), 1 tsp Chicken Bouillon Powder, 1 tsp Soy Sauce, 1 tsp Sugar, 1 tsp Grated Garlic, 1 tsp Grated Ginger, 1 Egg, and about 5 shakes Allspice.
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3. Whisk the egg and mix it into the chicken, ensuring it's coated thoroughly. Let it marinate at room temperature for 30 minutes.
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4. Pour Frying Oil into a frying pan and start heating over medium heat.
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5. Add 3 tbsp Dango Flour to the bowl with the marinated chicken and mix well.
   🕒 02:14
6. Spread Dango Flour (for coating) (as needed) onto a tray or plate, and coat the chicken pieces evenly.
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7. Check if the heated oil has reached a medium temperature of 170 degrees Celsius (338 degrees Fahrenheit) by inserting chopsticks.
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8. Lightly shake off excess dango flour from the chicken pieces and place them into the oil.
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9. Fry for 2 minutes on one side, then flip and fry for another 2 minutes.
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10. After frying for a total of 4 minutes, remove the chicken onto a rack lined with paper towels and let it rest for about 5 minutes to cook through with residual heat.
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11. Fry the remaining chicken pieces in the same manner.
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12. Increase the frying oil temperature to high heat, bringing it to a high temperature of 200 degrees Celsius (392 degrees Fahrenheit).
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13. Re-insert the chicken into the hot oil and double-fry for 30 seconds on each side. [This is the secret!] Double frying removes moisture from the coating, resulting in a crispier exterior.
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