Step 1

Cut 300 g boneless chicken thigh(s) into bite size pieces. (40-50g, 1.4-1.7 oz per piece)

Step 2

In a zip lock bag or tupperware, add 1 tbsp soy sauce, 1 tbsp sake, 1/4 tsp black pepper, 2 tsp grated garlic and 1 tsp grated ginger together with the chicken pieces and marinate for 30 mins in the refrigerator.

Step 3

Once marinated, start preheating a pan of oil to 160 °C (320 °F). It should be about 3cm deep (just over 1 inch).

Step 4

Sprinkle about 5 tbsp potato starch onto a plate. Shake the excess marinade off each chicken piece before rolling it in the starch.

Step 5

Once the oil is hot, place the chicken pieces in the pan and shallow fry at 160 °C (320 °F) for 3 minutes on each side.

Step 6

Turn up the heat to 190 °C (374 °F) and fry for 1 minute on each side.

Step 7

Transfer the chicken to a wire rack or absorbent kitchen towels to allow the excess oil to drip off.

Step 8

Serve and enjoy.