Makes 2 servings

Ingredients: 2/3 pound (300 g) boneless chicken thighs, 1/2 teaspoon (3 ml) soy sauce, 1/2 tablespoon (7 ml) sake, /4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, 1 teaspoon (5 ml) grated ginger, 1 teaspoon (5 ml) finely minced garlic, 1/2 teaspoon sesame oil, 1 large egg, beaten, 2 1/2 tablespoons (45 ml) potato starch, fresh parsley and lettuce leaves for serving, vegetable oil

Instructions:

Prick the skin side of chicken thighs, using the tip of a sharp knife. Flip it over, then trim off the excess fat. 

Cut chicken thighs into large bite-size pieces. In a large bowl, combine chicken pieces,
soy sauce, sake, salt, black pepper, grated ginger, garlic, and the sesame oil. Toss chicken well to coat with seasoning, rubbing the seasonings into the chicken thoroughly. Cover and refrigerate for at least 30 minutes.

Remove marinated chicken bites from the refrigerator. To the marinated chicken, add the beaten egg, a little at a time and rub it in thoroughly. Add the potato starch and  lightly toss to coat.

In a large nonstick skillet, heat vegetable oil over medium-low heat. Add chicken bites and cook in hot oil, turning once, until golden brown. Remove cooked chicken from the skillet and trasnfer onto a cooling rack.

Heat the oil to 360 F (180 C) over high heat. Place the chicken into the hot oil again and brown, turning occassionally, evenly, until crisp.

Remove the excess oil thoroughly and tarsfer them onto the cooling rack. Serve double fried chicken thighs with fresh parsley and lettuce leaves