# What you'll need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sake
04 - 1 tablespoon mirin
05 - 2 teaspoons grated ginger
06 - 2 cloves garlic, minced
07 - 1 teaspoon sesame oil
→ Coating
08 - 1 cup potato starch or cornstarch
09 - 1/2 cup all-purpose flour
→ Sweet Chili Glaze
10 - 3 tablespoons sweet chili sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon honey
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon toasted sesame seeds (optional)
→ For Frying & Garnish
15 - Vegetable oil, for deep frying
16 - Lemon wedges, for serving
17 - Thinly sliced green onions, for garnish (optional)
# Method:
01 - In a mixing bowl, blend soy sauce, sake, mirin, grated ginger, minced garlic, and sesame oil. Add chicken thigh pieces, coat evenly and marinate for 15 to 60 minutes for optimal flavor.
02 - Combine potato starch (or cornstarch) and flour in a shallow dish.
03 - Pour vegetable oil into a deep frying pan or electric fryer and heat to 340°F.
04 - Drain excess marinade from chicken. Dredge each piece in the starch-flour mixture, ensuring an even layer and shaking off any surplus.
05 - Using tongs or a slotted spoon, fry chicken in batches for 4 to 5 minutes, until golden brown and crisp. Transfer cooked pieces to a wire rack or paper towel-lined plate for draining.
06 - In a small saucepan, combine sweet chili sauce, soy sauce, honey, and rice vinegar. Gently warm over low heat, stirring until slightly thickened for 1 to 2 minutes.
07 - Coat fried chicken thoroughly in the glaze. Finish with a sprinkle of toasted sesame seeds and sliced green onions if desired.
08 - Arrange glazed chicken on a serving tray and present with lemon wedges.
