Step 1

Cut boneless chicken thigh into 1" pieces.

Step 2

Marinate with garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and place in the fridge for 30 minutes.

Step 3

Take 1 cup of potato starch (katakuriko) and dredge chicken. Make sure to pack the coating in well with your hands. Shake off any excess potato starch.

Step 4

Heat oil to 350°F and fry chicken in batches for 4 minutes. Ensure the oil does not drop down below 300°F by frying in smaller batches. Remove from oil and use a mesh strainer to strain any loose pieces of coating.

Step 5

Return oil to 350°F and fry chicken for a 2nd time for 1-2 minutes or until the color is a deep, golden brown.

Step 6

OPTIONAL: Mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper for an amazing spicy mayo dipping sauce.

Step 7

OPTIONAL: Squeeze fresh lemon juice over chicken before serving.