Ingredients:

How to Make:

1. Cut the skin-on chicken thigh into same size pieces for an even cook
2. In a large bowl, combine chicken with sake (1 tbs), sugar (1 tsp), soy sauce (2 tbs), grated ginger (1 tbs), and minced garlic (1 clove)
3. Marinate for at least 15 minutes in the fridge
4. Add egg (½) and potato starch (⅓ cup) to the chicken
5. Deep fry with oil at 170 °C
6. Plate with shredded lettuce and lemon wedges
7. Serve with KEWPIE Mayonnaise dipping sauce