Bite-sized chicken thigh marinated in ginger, garlic, soy sauce, and sake, then coated in potato starch and double-fried for extreme crispness.
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The Marinade. Combine soy sauce, sake, grated ginger, and garlic in a bowl. Add the chicken pieces and toss to coat. for 30 minutes at room temperature, or up to overnight in the refrigerator.
The Coating. Remove chicken from marinade and let excess drip off. Toss pieces in potato starch, pressing lightly to adhere. Let sit for 5 minutes so the starch hydrates and forms a thin paste on the surface.
The First . Heat oil to 325 degrees F (160 degrees C). chicken in batches for 3-4 minutes until pale golden and just cooked through. Remove to a wire rack and rest for 4 minutes . The residual heat continues cooking the interior.
The Second . Raise oil temperature to 375 degrees F (190 degrees C). Return all chicken to the oil for 60-90 seconds until the crust turns deep golden brown and audibly crackles. This second drives out surface moisture for maximum crispness.
The Serve. Drain on a wire rack for 30 seconds . Pile onto a plate lined with paper, with lemon wedges and a small mound of Japanese mayonnaise on the side. Eat immediately.
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