Step by step

Method

5 steps

1. 1

   Cut the thighs into 1½-inch pieces so they cook evenly. In a bowl, toss with soy sauce, ginger, garlic, rice vinegar, and sugar until every piece looks glossy. Cover and chill 20–30 minutes — longer is fine, up to a couple hours.

2. 2

   Pour about 2 inches of neutral oil into a deep saucepan or wok and heat to 340°F. A scrap of starch should sizzle gently, not violently. While it heats, drain the chicken (don't rinse) and toss in potato starch until coated; shake off the heavy clumps.

3. 3

   Fry in batches so the oil stays hot — about 3 minutes, until the outside turns pale gold and the pieces feel firm. Lift to a wire rack. Don't crowd or they'll steam.

4. 4

   Crank the oil to 365°F. Fry the chicken a second time 1–2 minutes until deep golden and the crust crackles when you tap it. Drain again.

5. 5

   Serve hot with lemon wedges, a swipe of mayo, and steamed rice. Squeeze the lemon over right before you eat so the crust stays crisp.