I prefer making them from skinless and boneless chicken thighs but you can definitely do it with the skin.

A crucial step for a lighter, crispier coating is thoroughly draining the excess marinade before dredging.

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Ingredients for 3-5 persons:

• 1kg of boneless and skinless chicken thighs
• 1 thumb size piece of ginger
• 3 garlic cloves
• 4 tbsp of soy sauce
• 2 tbsp of mirin
• 2 tbsp of sake
• About a cup of potato starch

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Directions:

1. Cut the chicken thighs into bite-sized pieces (approx. 2–3 cm).
2. In a bowl, combine the grated ginger, crushed garlic, soy sauce, mirin, and sake. Add the chicken, mix well to coat, and let it marinate in the fridge for 1 hour.
3. Drain the chicken thoroughly in a colander to remove excess liquid. Heat your frying oil to 180°C (360°F). Set up a shallow dish with the potato starch.
4. Roll the chicken pieces in the potato starch, shaking off any excess. The coating should look light and powdery, not pasty.
5. Fry the chicken in small batches so the oil temperature doesn’t drop. Fry for 5 to 7 minutes until slightly golden-brown and cooked through.
6. Remove the chicken and let it rest on a wire rack for a few minutes to drain and allow the crust to crisp up.

Enjoy while hot 😉