Crispy, juicy Japanese fried chicken marinated in soy sauce, ginger, and garlic.
Peel and grate the ginger and garlic.
Remove excess skin and fat from the chicken thigh, then cut into bite-sized pieces.
Add the beaten egg, grated ginger and garlic, salt, pepper, sugar, lemon juice, cooking wine, and soy sauce. Massage and mix well.
Marinate in the refrigerator for 30 minutes to a few hours.
Mix the potato starch and flour together evenly.
Drain any excess liquid from the marinated chicken.
Coat the chicken evenly with the flour mixture.
Heat up the cooking oil.
Add in chicken gently.
Do not touch them, wait until the batter hardens.
Turn them over when it becomes golden brown.
Take the chicken out and let it rest for a moment (double fry method).
Fry for another 1-2 minutes until nice and golden brown.