Dakkangjeong

Cut the boneless skinless chicken thigh into bite-sized pieces. In a bowl, combine the boneless skinless chicken thigh with 15 grams of soy sauce, 5 grams of minced ginger, 10 grams of minced garlic, black pepper, and mirin. Marinate for 15 minutes.

In a separate bowl, combine 100 grams of potato starch and all-purpose flour. Add 60 grams of water to a small portion of this dry mixture to create a thick batter.

Drain any excess marinade from the boneless skinless chicken thigh. Toss the marinated boneless skinless chicken thigh first in the dry potato starch and all-purpose flour mixture, then dip into the thick batter, ensuring each piece is fully coated.