Steps

1. Trim excess sinew from the chicken thigh and make about 2 small cuts in the thicker parts.
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2. Cut the chicken thigh in half along the center line. Cut into slightly smaller pieces, considering shrinkage during frying.
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3. In a bowl, combine 1 tbsp soy sauce, 1 tbsp cooking sake, 2 tsp grated ginger, salt and pepper to taste, and 1/2 tsp sugar. Mix while rubbing into the chicken.
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4. Cover the marinated chicken with plastic wrap and refrigerate for about 30 minutes.
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5. Add 1/2 of the beaten egg to the marinated chicken and rub in thoroughly.
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6. Add 3 tbsp all-purpose flour to the chicken coated with egg. Mix while rubbing to ensure no flour clumps remain.
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7. Add 2 tbsp potato starch and 2 tbsp rice flour to the chicken coated with all-purpose flour. Mix to coat the chicken. [Key Tip!] Adding rice flour recreates the crispy texture of McDonald's Tatsuta. You can also make it with just potato starch if rice flour is unavailable.
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8. Fry the chicken in frying oil heated to 160°C (where bubbles rise slowly when chopsticks are inserted) for about 1 minute 30 seconds.
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9. Flip the chicken and fry for another 1 minute 30 seconds. Remove and drain the oil, allowing residual heat to cook the inside thoroughly.
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10. Fry the remaining chicken in the same way.
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11. After removing the chicken from the first fry, clean the frying pot from any flour and potato starch residue in the oil.
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12. Reheat the oil to a high temperature of 180°C to 200°C (aim for 195°C-200°C), where bubbles rise immediately and vigorously when chopsticks are inserted.
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13. Double-fry the chicken in the heated oil for about 1 to 1 minute 30 seconds to firmly crisp up the coating.
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14. Double-fry the remaining chicken in the same way.
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15. Arrange the finished mini tatsuta fried chicken on a plate. Ready to serve!
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