Steps

1. Cut 1.2kg chicken thighs into bite-sized pieces.
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2. Place the cut chicken thighs into a bowl.
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3. Add 4 tbsp sake to the bowl and massage it in. [This is the trick!] Be sure to add sake to remove any gamey odor and increase juiciness.
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4. Grate and add 1/2 clove ginger and plenty of garlic to taste.
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5. Add salt to taste to enhance the flavor and rub it in well so it soaks into the meat.
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6. Add 5 tbsp soy sauce.
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7. Add 3 tbsp oyster sauce for a hidden sweetness.
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8. Mix well to coat everything.
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9. Add 2 tsp sugar.
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10. Add pepper to taste.
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11. Rub the meat well to ensure the flavor penetrates thoroughly.
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12. Add 1 tsp chicken stock powder and mix again. This completes the preparation.
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13. Lightly coat the marinated chicken with potato starch to taste. [This is the trick!] Since you will be double-frying later, just a light coating is fine at this stage.
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14. Prepare a generous amount of vegetable oil to taste in a pot and heat it to about 160℃ (low temperature).
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15. Fry the chicken in the low-temperature oil for about 4 minutes, then remove it temporarily. [This is the trick!] Frying slowly at a low temperature cooks the inside thoroughly.
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16. Increase the oil temperature to about 180℃ (high temperature).
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17. Fry the chicken again in the hot oil until golden brown, then remove.
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18. Arrange the freshly fried karaage on a plate.
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