1 pound boneless skinless chicken thighs, cut into bite-size pieces
1/4 cup all-purpose flour
3/4 cup cornstarch
peanut oil
lemon wedges for serving
DIRECTIONS
Mix together the garlic, ginger, soy sauce, sake and sesame oil in a large bowl until well combined.
Add the chicken pieces to the bowl and stir to coat then cover the bowl and refrigerate for 1 hour.
Place a wire cooling rack over a baking sheet then set aside.
Add enough peanut oil into a Dutch oven or deep frying pan so the oil is about 2-inches deep.
Heat the oil over medium-high heat until it reaches about 350°F.
Mix the flour and cornstarch in a large shallow bowl and set aside.
Remove the chicken from the marinade and toss in the flour mixture until all pieces are well coated.
Reduce the heat to medium then fry the chicken a few pieces at a time (you dont want to overcrowd) until the chicken is cooked through and a light golden color, about 2 minutes.
Remove the cooked chicken to the cooling rack. Continue until all the chicken is fried skimming off any flour crumbs from the oil as you cook to keep the oil clean. Make sure to keep an eye on the temperature of the oil to make sure it stays around 350°F.
When all the chicken is fried increase the heat back to medium-high.
Deep fry the chicken a second time for about 1 more minute or until a golden brown color.
Allow the chicken a few minutes to cool and serve with the lemon wedges.
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