Dakgangjeong

1. Cut the Boneless skinless chicken thighs into 3-4 cm bite-sized pieces. In a bowl, combine the chicken with 15 grams of Soy sauce, 5 grams of Fresh ginger, 5 grams of Garlic, 1 gram of Black pepper, and Mirin. Mix well and marinate for at least 20 minutes.

2. In a separate shallow dish, combine the Potato starch and All-purpose flour. Dredge each piece of marinated chicken in the starch-flour mixture, ensuring it is fully coated. Gently shake off any excess.

3. Heat Canola oil in a deep pot or wok to 170°C. Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 6-7 minutes until the chicken is lightly golden and cooked through.