Ingredients:

  • 900g boneless, skinless chicken thighs, cut into 4cm cubes
  • 60ml soy sauce (shoyu)
  • 50g granulated sugar
  • 4 cloves garlic, microplaned into a paste
  • 15g fresh ginger, finely grated
  • 3 stalks green onions, minced
  • 60g mochiko (sweet rice flour)
  • 30g cornstarch
  • 2 large eggs, beaten
  • 3g kosher salt
  • Neutral oil for frying

Instructions:

  1. In a large bowl, whisk together the 60ml soy sauce, 50g sugar, garlic paste, grated ginger, and minced green onions.
  2. Add the 2 beaten eggs and 3g salt to the soy mixture, whisking until the sugar has mostly dissolved.
  3. Fold in the 60g mochiko and 30g cornstarch.
  4. Add the chicken cubes to the bowl and toss thoroughly. Let it sit for at least 15 minutes at room temperature to allow the salt to penetrate.
  5. Pour about 2.5cm of neutral oil into your heavy skillet and heat over medium high until it reaches 175°C.
  6. Carefully place the chicken into the oil, leaving space between pieces. Cook for 3-4 minutes per side until the crust is deep mahogany and shatter crisp.
  7. The chicken is done when the internal temp hits 75°C and the exterior sounds hollow when tapped with tongs.
  8. Move the bites to a wire rack for 2 minutes.