This is so so so nice lah, though the photo doesn't do it justice but its worth all the hassle and the fats! This recipe is from Harumi Kurihara from her book 'Harumi's Japanese cooking'.
250gn boneless chicken thighs with skin!!!
3 tbsp potato starch or cornflour
2 tbsp of plain flour
For the marinade:
1 tbsp of soy sauce
1/2 tbsp shokoshu(Chinese sake)
1/2 tsp crushed garlic
Pierce the chicken skin several places before cutting into smaller pieces. Place in the marinade and make sure that they are all well coated and leave to marinate for at least 30 minutes.
Lightly mix the potato starch and flour to dust the chicken pieces.
Deep fry in hot oil for 4-5 minutes till crisp, golden and cooked through.
I served this with soy sauce and wasabi and it was so so so good, same goes with mayo or sweet chilli sauce. Harumi recommended to have these wrapped in salad leaves.