4 lbs. chicken thighs, boned and skinned
1/2 tsp salt
2 cups potato starch
Cut the chicken into 3-inch pieces. Combine sake, soy sauce, garlic, ginger, salt, pepper and sesame oil. Add chicken and marinate overnight, refrigerated, or for at least 2 hours. Remove chicken from fridge at least 30 min. before you plan to fry. Fill a frying pay with enough oil so that the chicken pieces can submerge completely. Heat the oil over medium-high heat until oil sizzles instantly upon contact with a drop of water. Once the oil is hot, break eggs into the marinating chicken and combine by hand, making sure the egg is evenly distributed. Dredge chicken pieces in potato starch. Fry chicken in batches until cooked through, about 6-9 min. Drain chicken on paper towels. Serve immediately.