Remove excess skin, fat, and tendons from the chicken, paying special attention to removing yellowish fat to prevent any off-flavors.
2
Cut the chicken along the natural dividing line into two sections, then cut each section into bite-sized pieces.
3
Place the cut chicken pieces into a bowl.
4
Peel and grate the ginger; remove the germ from the garlic and grate it as well, then add both to the bowl.
5
Add mirin, lemon juice, salt, and black pepper; massage the mixture thoroughly to ensure the seasoning coats all the chicken pieces evenly.
6
Cover with plastic wrap and refrigerate for 30 minutes.
7
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes to bring the meat to room temperature for even cooking.
8
Coat each piece of chicken thoroughly with potato starch.
9
Pour about 1 cm of oil into a pan and heat to 170°C. Test the oil temperature with chopsticks—small bubbles should form around them.
10
Carefully add the chicken pieces to the oil skin-side down; do not move them. Fry for 1 minute 30 seconds, then flip.
11
Fry for another 1 minute 30 seconds after flipping.
12
Increase the heat to about 180°C and fry for approximately 2 minutes longer, frequently flipping the chicken to expose it to air, which creates a crispier texture.
13
Fry until golden brown, for a total of about 5–6 minutes. Drain the oil using a strainer or paper towel, rest for 3 minutes, then serve.
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