Cut the chicken thighs into bite size pieces (roughly 1-1/2 inches) and place in a large resealable plastic bag.
Mix together the garlic, ginger, soy sauce, sake and sesame oil and pour into the bag with the chicken. Close the bag and massage to make sure all the chicken gets coated with the marinade then refrigerate for 1 hour.
Place a wire cooling rack lined with paper towels over a baking sheet and set aside. Add enough oil into a dutch oven or deep frying pan so the oil is about 2 inches deep. Heat the oil to 350°F.
Mix the flour and corn starch in a large bowl. Remove the chicken from the marinade and toss in the flour/corn starch mix until all pieces are well coated.
Fry the chicken a few pieces at a time (you dont want to overcrowd) until a light golden color, about 2 minutes. Remove the chicken and place on the paper towel lined 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 turn the heat of the oil up to about 375°F.
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 lemon wedges.
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