Steps

1. Finely chop the scallion (approx. 5cm) after removing the core, stacking them before chopping.
   🕒 01:06
2. Finely chop the ginger (1 clove) after slicing it thinly.
   🕒 01:48
3. Finely chop the parsley (to taste).
   🕒 02:07
4. Juice half of the grapefruit (1/2) and separate the segments from the other half.
   🕒 02:31
5. Combine the separated segments and the squeezed juice in a bowl.
   🕒 03:12
6. Add soy sauce (3 tbsp), sugar (2 tbsp), black pepper (pinch), chopped ginger, scallions, parsley, and sesame oil (2 tbsp) to the bowl.
   🕒 03:52
7. Add vinegar (2 tbsp) while adjusting for the citrus acidity, then mix well. [Key Tip!] Preparing the sauce in advance allows the flavors to meld better.
   🕒 04:39
8. Butterfly the chicken thighs (approx. 300g) by making a cut into the thicker parts to even out the thickness.
   🕒 05:02
9. Lightly pound the chicken with the back of a knife to tenderize it.
   🕒 05:30
10. Cut the chicken thighs into pieces of approximately 35-40g each, ensuring uniform size. [Key Tip!] Uniform pieces ensure even cooking and prevent uneven frying.
    🕒 05:39
11. Place the cut chicken in a bowl and mix well with cooking sake (rice wine) (2 tbsp), soy sauce (1 tbsp), salt (to taste), and black pepper (to taste).
    🕒 06:35
12. Add potato starch (1 tbsp) and all-purpose flour (2 tbsp) and ensure they are thoroughly coated. [Key Tip!] Coating the chicken firmly helps it achieve a crispy texture when fried.
    🕒 07:07
13. Heat frying oil to 190℃ (375℉).
    🕒 08:03
14. Carefully add the seasoned chicken to the 190℃ (375℉) oil and fry for 2 minutes. [Key Tip!] For home stoves, the oil temperature drops when chicken is added, so 190℃ (375℉) is a good target.
    🕒 08:18
15. Remove the fried chicken from the oil and let it rest for 3 minutes. [Key Tip!] Resting allows the chicken to continue cooking with residual heat, making it juicy inside.
    🕒 09:20
16. Return the frying oil temperature to 190℃ (375℉).
    🕒 09:56
17. Re-fry the rested chicken in the 190℃ (375℉) oil for another 2 minutes. [Key Tip!] Double-frying ensures a crispy exterior and a juicy interior.
    🕒 10:03
18. Arrange the freshly fried chicken on a serving plate.
    🕒 10:22
19. Generously pour the prepared sauce over the chicken and serve. Enjoy!
    🕒 10:47