Chicken Karaage

Ingredients:
3 boneless chicken thighs 
Dash of salt
Dash of ground black pepper
2 tbsp potato starch (sifted)
2 tbsp plain flour (sifted)
Cooking oil (for deep frying)R

Seasonings:
1/2 inch ginger (grated)
4 big garlic cloves (minced)
1 tbsp light soy sauce
1 tbsp sake
1 tsp sesame oil
1 tsp sugar

Methods:

1. Rinse chicken and pat dry with paper towel.  Cut each chicken thigh into 2 inch pieces (so that the deep-frying time is about the same).  Season with salt and ground black pepper.  Place the chicken in a bowl.
2. Combine the chicken with all the seasonings in a bowl.  Cover with plastic wrap and rest in refrigerator  for at least 1 hour.
3. Bring oil to heat in a deep wok.
4. At the mean time combine potato starch and plain flour and whisk together.
5. Right before oil is ready, add the potato starch and flour mix into the chicken.  You do not need to mix it evenly.  The uneven coating gives each piece its unique texture.
6. Gently drop each piece of chicken separately into the oil.  Do not overcrowd.  Deep fry until the chicken is cooked through and outside is light golden color. Dish onto a wire rack to drain excess oil. In between batches of frying or even while cooking, make sure to pick up crumbs to keep the oil clean, otherwise the oil will get darker which will affect the color of the fried chicken pieces.
7. When you finish all the batches, bring the oil to medium-high heat.
8. Deep-fry the second time until the skin is nice golden color and crispy.
9. Dish and place chicken pieces on paper towel to drain excess oil.
10. Serve immediately.

Recipes adapted from "The Domestic Goddess Wannabe".