Black Vinegar Fried Chicken

Steps

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1. 1
   Cut the chicken thigh into appropriately sized pieces.
   ▶ ≈0:00
2. 2
   Add sugar, salt, pepper, soy sauce, sake, minced garlic, and minced ginger to the chicken, and massage thoroughly to season.
   ▶ ≈0:08
3. 3
   Cover the chicken tightly with plastic wrap and refrigerate for 30 minutes.
   ▶ ≈0:16
4. 4
   Prepare the batter by mixing egg, cake flour, and water until well combined.
   ▶ ≈0:24
5. 5
   Remove the marinated chicken from the refrigerator and let it sit for 30 minutes to reach room temperature.
   ▶ ≈0:30
6. 6
   Gently pat the chicken dry.
   ▶ ≈0:38
7. 7
   Mix potato starch and cake flour together in a tray.
   ▶ ≈0:45
8. 8
   Dip the chicken in batter, then coat thoroughly with the flour mixture.
   ▶ ≈0:52
9. 9
   Fry in hot oil for about 2 minutes without stirring until the bottom sets, then flip.
   ▶ ≈0:58
10. 10
    Continue frying until both sides are golden brown, about 6 minutes total. Turn to medium-high heat to crisp the surface.
    ▶ ≈1:05
11. 11
    Remove the fried chicken and drain on paper towels.
    ▶ ≈1:26
12. 12
    In a skillet, combine black vinegar, soy sauce, sake, and sugar, and heat over medium heat until boiling.
    ▶ ≈1:35
13. 13
    Boil for 30 seconds, then turn off heat and add the cornstarch mixture.
    ▶ ≈1:41
14. 14
    Once thickened, return to medium heat and bring to a rolling boil, then cook for another 30 seconds.
    ▶ ≈1:47
15. 15
    Add the fried chicken to the glaze and toss quickly until evenly coated.
    ▶ ≈2:00