Steps

1. Spread out the chicken thighs and remove any sticking tendons, yellowish excess fat, and unnecessary skin. 【Here's a tip!】 Removing the tendons cleanly makes the chicken easier to bite. Removing excess fat prevents a gamey smell.
   🕒 01:16
2. Separate the chicken thighs into thigh and drumette portions, then cut them into bite-sized pieces with the skin side down.
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3. Place the cut chicken pieces in a bowl.
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4. Add 2 tsp of sugar to the bowl and rub it into the chicken pieces with your fingertips. 【Here's a tip!】 Rubbing in sugar first adds sweetness and richness, making it easier for the flavor to penetrate the meat.
   🕒 03:57
5. Next, add 2 tbsp of cooking sake and rub it in. 【Here's a tip!】 Cooking sake tenderizes the meat and adds depth to the flavor.
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6. Grate 10g of ginger and add it.
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7. Add 1.5 tbsp of soy sauce and 1 tsp of sesame oil, then mix well.
   🕒 05:06
8. Cover the bowl tightly with plastic wrap and marinate in the refrigerator for 1 hour (or 30 minutes if you're short on time).
   🕒 05:26
9. Add 3 tbsp of potato starch to the marinated chicken, and coat thoroughly while the sauce is still on, until no dry powder remains. 【Here's a tip!】 By using the moisture from the sauce, the potato starch also absorbs the flavor, resulting in a fragrant finish.
   🕒 05:53
10. Heat frying oil to taste in a deep frying pan to 160℃ (320℉).
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11. Once the oil reaches 160℃ (320℉), carefully place the chicken pieces in the oil, spreading out the skin. If you can't fry it all at once, divide it into two batches. 【Here's a tip!】 Spreading out the skin while frying makes it extra crispy.
    🕒 07:09
12. After adding the chicken, gently separate the pieces so they don't stick to the bottom, and fry until lightly colored all over. Then, remove to a baking rack and let it rest in the air for 3-5 minutes. 【Here's a tip!】 Letting it rest in the air after the first fry makes it even crispier.
    🕒 07:36
13. Fry the remaining chicken pieces in the same way at 160℃ (320℉) and remove to a baking rack. If any fried bits appear in the oil, remove them with a sieve or mesh.
    🕒 08:07
14. Increase the oil temperature until fine bubbles vigorously rise when you insert chopsticks (high heat).
    🕒 08:49
15. Return the first batch of chicken to the hot oil and fry until golden brown and crispy, then remove. 【Here's a tip!】 Be careful as the oil can splatter easily during the second fry.
    🕒 09:04
16. Double-fry the remaining chicken in the same way, remove, drain the oil, and it's done.
    🕒 09:35