Directions

1. Marinate the chicken

1. Mix soy sauce, sake, ginger. garlic and sesame oil in a bowl

2. Add chicken and mix well.

3. Let it marinate 20–30 minutes.

4. This adds flavour and tenderises the meat.

2. Coat with potato starch

1. Put the potato starch in a bowl or tray.

2. Add chicken pieces and toss until fully coated.

3. Shake off excess starch so the coating stays light.

3. Heat oil

1. Heat oil in a deep pan or wok to 170–180°C.

2. If you don’t have a thermometer, drop in a small bit of chicken, it should bubble immediately but not burn.

4. Fry the chicken

1. Fry chicken in batches for 3–4 minutes until lightly golden.

2. Do not overcrowd the pan.

3. Remove and rest for 2 minutes.

5. Double fry (important for crispiness)

1. Increase oil to 190°C.
2. Fry the chicken again for 1–2 minutes until deep golden and super crispy.