Dice chicken thighs into bite size pieces. If you have skin on thighs, leave the skin on. Transfer cubed chicken to a bowl.
Add marinade ingredients to diced chicken and massage into meat until well combined.
Pour potato starch into another bowl. Dredge a few pieces of your marinated chicken into the starch until well coated. Repeat this process until all pieces are coated.
In a pot or deep pan over medium high heat (350 F) add vegetable oil. Check if oil is hot enough using a cooking thermometer or place a wooden chopstick into the oil and look for bubbles.
Carefully add one-third of your batch of chicken into oil. Spreading the pieces apart. Do not overcrowd. Fry on each side until golden crispy brown, about 3-4 minutes in total. Transfer cooked pieces to a wired rack to allow excess oil to drip off. Repeat step for remaining batches.
Enjoy with a spritz of fresh lemon juice over top for best taste!
For a simple delicious dipping sauce, mix the following ingredients together:
3 tbsp Japanese mayo
1 tbsp ketchup
1 tbsp condensed milk
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