Step 1

Pat 350 g boneless chicken thigh(s) dry with a paper towel and pierce both sides thoroughly with a fork.

Step 2

Cut into 30-40g (1-1.4oz) pieces and place them in a bowl. Sprinkle with ½ tsp salt and massage until all the pieces are evenly seasoned.

Step 3

Add 1 ½ tbsp ginger, 1 tbsp garlic, ½ tbsp apple(s), 1 tbsp sake, 1 tsp Japanese mayonnaise, 1 tsp sesame oil, 1 tsp shiro dashi, ½ tsp Chinese-style chicken bouillon powder and ⅛ tsp white pepper to the bowl and mix thoroughly.

Step 4

Next, add 1 tbsp all-purpose flour to the bowl and 1 tbsp tapioca starch, mix until the chicken is evenly coated.

Step 5

Cover the bowl and rest the chicken in the fridge for at least 30 minutes, preferably 1 hour.

Step 6

Once the chicken has rested, preheat the oil to 160 °C (320 °F).

Step 7

Add 4 tbsp potato starch to a plate and sprinkle with 2 tsp water. Mix with chopsticks or fork to make clumps of starch for the hailstone effect.

Step 8

Remove the chicken from the fridge and lightly coat each piece with the clumpy starch mixture.

Step 9

Deep fry the chicken for 3 minutes. Do not touch for the first minute or so. After that, turn occasionally to promote even cooking.

Step 10

Remove the chicken from the oil and rest on a wire rack for 3 minutes. (It will continue to cook in the residual heat.)

Step 11

While the chicken is resting, increase the heat of the oil to 180 °C (356 °F) - 190 °C (374 °F).

Step 12

Once 3 minutes of resting time is up, deep fry the chicken again for 30 seconds to 1 minute or until golden brown all over.

Step 13

Transfer to a wire rack to drain the excess oil.

Step 14

Serve up and enjoy with a slice of lemon!