Step 1: Prep and marinate the chicken

1. Cut 2 lbs boneless chicken thighs into small cubes.
2. In a large bowl, whisk together 4 cloves grated garlic, 1 inch knob grated ginger, and 1 egg until the egg is fully beaten.
3. Add the chicken, 20g corn starch, 30g cooking sake, 15g soy sauce, 10g sugar, and 10g salt into the bowl. Mix the marinade into the chicken pieces until fully coated. Leave chicken in marinade for at least 15 min or overnight.

Step 2: Dredge the chicken

1. In a large bowl, add 150g corn starch and 30g flour.
2. Evenly coat each piece of chicken into the flour mixture.

Step 3: First Fry

1. Place a wok over medium heat and add enough canola/peanut oil for each piece of chicken to be swimming in the oil. Preheat to 350°F.
2. Gently lower the chicken pieces into oil, be sure to work in batches.
3. Keep the chicken moving in the oil for even cooking, fry for about 2-3 minutes or until lightly browned, then set chicken on a wire rack for cooling. Once all chicken pieces are fried at least once, move on to Step 4: Second Fry.

Step 4: Second Fry

1. Take a fine mesh strainer to clean oil, collecting as much of the burnt bits as you can.
2. Fry each batch of chicken a second time, aiming for a deep golden brown colour, about 2-3 minutes.
3. Optionally repeat these steps for a third fry for extra crispiness. Serve with rice and cold beer, and enjoy!