-
1
Combine the soy sauce, sake, sesame oil, grated ginger, and grated garlic in a bowl. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for a minimum of 30 minutes and no longer than 4 hours — beyond that, the soy begins to denature the exterior protein and the texture changes. Remove from the refrigerator 15 minutes before frying to temper; the pieces should feel neither cold nor warm at the surface.
-
2
Mix the potato starch and baking powder together. Lift each piece of chicken from the marinade, allowing the excess to drip off, and dredge thoroughly in the starch mixture. The coating should cling in an even, dry layer with no wet patches; this is where the dish lives or dies — an uneven or damp coating will not shatter on the second fry.
-
3
Heat the oil in a deep, heavy vessel to 170 °C. Fry the chicken in batches without crowding for 3 to 4 minutes. The pieces should bubble steadily throughout and the coating will set to a pale gold. Remove and drain on a rack. The interior is cooked when a probe into the thickest piece meets no resistance and the juices run clear.
-
4
Rest the fried pieces on a rack for 3 to 5 minutes. During this time the residual heat equalizes through the meat. The surface will appear slightly softened — this is correct and expected before the second fry.
-
5
Raise the oil temperature to 185 °C. Return the pieces in batches for 60 to 90 seconds. The coating will deepen to a rich amber and audibly crackle in the oil. Remove and drain immediately; the surface should be rigid and shatter-crisp to the touch.
-
6
Serve at once with lemon wedges squeezed over the hot pieces and Kewpie mayonnaise alongside. The crust must be eaten immediately; it softens within minutes of plating.