Steps

1. Remove excess fat from 4 chicken thighs (approx. 1.2kg) and cut each piece into 4 portions by chopping.
   🕒 00:40
2. Make light cuts in larger pieces of chicken to ensure even cooking and flavor penetration.
   🕒 01:20
3. In a bowl, combine 4 tbsp soy sauce, 4 tbsp sake, 2 tbsp mirin, 1 tbsp generous amount of garlic, ginger (half the amount of garlic), 1 tbsp Somin Shantang, pinch of salt and pepper, pinch of MSG(Ajinomoto), and 1 tbsp sesame oil. Mix well.
   🕒 01:48
4. Thoroughly rub the chicken with the mixed seasonings.
   🕒 03:09
5. Crack 3 eggs into the bowl with the chicken and mix.
   🕒 03:49
6. Next, add 5-6 tbsp all-purpose flour and 5-6 tbsp potato starch, and knead everything well until the flour is no longer visible. [This is the key!] By soaking the chicken in the coating, you save the step of dusting with flour right before frying, and the coating itself becomes flavorful.
   🕒 04:01
7. Seal the bowl containing the chicken tightly with plastic wrap to prevent air exposure, and let it marinate in the refrigerator for about 1 day. It can also be frozen.
   🕒 05:29
8. Remove the marinated chicken from the refrigerator and let it return to room temperature as much as possible before frying. Heat the oil to 170℃.
   🕒 06:01
9. Add the chicken pieces to the 170℃ oil 4 pieces at a time and fry for 4 minutes. Maintain medium heat while frying. [This is the key!] The coating adheres well, so the oil does not get dirty easily.
   🕒 06:31
10. After 4 minutes, temporarily remove the fried chicken from the oil to allow it to cook through with residual heat. A light fry color is fine.
    🕒 07:46
11. Fry the remaining chicken pieces once in the same way.
    🕒 08:02
12. After frying all the chicken pieces once, increase the oil temperature to about 180℃.
    🕒 08:07
13. Double-fry the chicken pieces in the 180℃ oil for several tens of seconds. Briefly lift them out of the oil during frying to expose them to air and dry the surface to make them crispy.
    🕒 08:26
14. Double-fry all the remaining chicken pieces to complete the dish.
    🕒 08:55