Steps

1. Make slits in the thicker parts of **1 piece of chicken thigh (approx. 300g)**, open it up, and even out the thickness. Trim any tough tendons at the same time, and flatten the entire piece.
   🕒 01:11
2. Place the flattened **chicken thigh** in a bowl, add **1.5 tbsp of soy sauce**, and coat evenly. Let it sit for a while to allow the flavor to soak in.
   🕒 02:10
3. Coat the **chicken thigh** that has soaked in the marinade evenly with **approx. 5 tbsp of potato starch**. Make sure the surface moisture is gone and the skin side is stretched out.
   🕒 02:43
4. Add **4 tbsp of vegetable oil** to a frying pan and heat it up.
   🕒 03:50
5. Place the **chicken thigh** skin-side down in the heated pan and pan-fry while stretching the skin.
   🕒 04:14
6. While pan-frying, occasionally move the chicken to ensure even heat distribution to the side with less oil. Be careful not to burn it with heat that is too high.
   🕒 04:44
7. Once the skin is crispy and has a fragrant color, flip it over and pan-fry the other side until golden brown.
   🕒 05:18
8. While frying the other side, move the chicken occasionally to ensure even pan-frying.
   🕒 05:48
9. Once the chicken is evenly and beautifully golden brown all over, drain the oil, transfer to a rack, and let it rest.
   🕒 06:20
10. Cut the rested **Crispy Fried Chicken** into bite-sized pieces and arrange on a plate. Enjoy it immediately after cutting to experience its crispy texture and juicy meat.
    🕒 06:33