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To start, cut across the length of the chicken thighs, into roughly 1.5 inches (40mm) strips. You should get 3-4 pieces per chicken thigh. Once chopped set aside.
Get out a large mixing bowl and grate in the garlic cloves and knob of ginger. Crack in the egg and whisk together. Set the bowl over a scale and add the chicken pieces, starch, sake, soy sauce, sugar, and salt. Mix the marinade and chicken together until coated. Place a lid over the bowl and let rest for at least 15 minutes or overnight.
When ready to fry, place a wok over medium heat and add enough peanut oil to go about 2 inches up the side of the pan. Using a thermometer, bring the oil to 350 F.
While the oil heats up, add the potato or corn starch and flour to a large tray or bowl. Remove the chicken from the marinade and toss it with the starch to evenly coat each piece, no need to shake off the extra cornstarch.
Set up the fry station with the coated chicken on the left of the wok, and a wire rack over a baking sheet on the right.
Once the oil is at 350 F, working in batches, gently lower the chicken into the hot oil. Keep the chicken moving with a slotted spoon or straining and fry until just lightly golden brown, about 2-3 minutes. It will not be fully cooked but set the chicken on the wire rack to let drain and rest. Meanwhile, add the next batch of raw breaded chicken from the tray and repeat until all the batches have been fried once.
Skim the oil for loose starch before adding the chicken in batches for a second fry. This time, cook the chicken pieces until they are a deeper golden brown and crispy all over, another 2-3 minutes.
To serve, add them to a platter with the dipping sauce (recipe below), Japanese mayo, and a couple of lemon slices. Enjoy.
Slice the scallions and grate the ginger. Set a bowl over a scale and add all ingredients.