• 1 pound chicken thighs boneless, skin-on or off
  • 1 tablespoon ginger grated or chopped  fine
  • 4 cloves garlic grated or chopped fine
  • 2 tablespoons soy sauce 
  • 1 tablespoon sake, optional
  • 2 teaspoons granulated sugar
  • 1/3 cup potato starch
  • vegetable oil for frying
  • lemon for serving

Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.

Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.  Put the potato starch in a bowl 

Add a handful of chicken to the potato starch and toss to coat each piece evenly. 

Fry the chicken in batches until medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack.   For the chicken to stay crispy longer,  fry the chicken a second time, until it’s a darker color after it’s cooled off once. Serve with lemon wedges.





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