Ingredients
2 pounds boneless, skinless chicken thighs
1/4 cup/40 grams potato starch
1/4 cup/40 grams mochiko (sweet rice flour)
1/4 cup soy sauce
1/4 cup/50 grams granulated sugar
1/4 cup thinly sliced scallions (about 2 scallions), plus more for serving
2 large eggs, beaten
1 tablespoon sesame seeds
1 teaspoon minced garlic (from about 2 cloves)
1 teaspoon minced ginger
1/2 teaspoon fine sea salt
Neutral oil (such as canola), for frying (about 1 1/2 cups)
Cooked white rice, for serving
Directions
1
Cut the chicken into 1-inch pieces and set aside.
2
In a large mixing bowl, whisk together the potato starch, mochiko, soy sauce, sugar, scallions, eggs, sesame seeds, garlic, ginger and salt.
3
Add the chicken to the marinade and stir to combine. Cover and place in the refrigerator to marinate for at least 4 hours or up to overnight.
4
In a large skillet, heat oil over medium-high to 325 degrees. (A deep-fry thermometer is helpful here.) Working in batches and adjusting the heat to maintain the temperature, fry the chicken: Using tongs, transfer chicken to the hot oil, shaking off excess batter, and fry until golden brown on both sides and cooked through, 2 to 4 minutes per side.
5
Remove chicken from oil and place on a cooling rack over a baking sheet or on a large plate lined with paper towels to absorb excess oil. Repeat with remaining chicken. Serve with rice and garnish with more scallions, if desired.