Honey Garlic Chicken (K-Chinese)

Cut the boneless skinless chicken thighs into bite-sized pieces. In a bowl, combine the chicken with 30 grams of soy sauce, mirin, fresh ginger, 10 grams of garlic, and black pepper. Mix well and marinate for at least 30 minutes.

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

Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F). Carefully add half of the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes until light golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack to drain. Repeat with the remaining chicken.