Ingredients

Marinade:

• 1 ⅓ lb chicken thigh, boneless, skin-on, butterflied
  
• 1 teaspoon sake
  
• 1 teaspoon soy sauce
  
• 1 teaspoon mirin
  
• 1 teaspoon kosher salt
  
• 1 teaspoon fresh ginger, grated
  
• 1 teaspoon garlic, grated
  
• ½ egg, beaten

Sauce Mixture:

• 3 tablespoons Japanese leek, white part only, coarsely chopped
  
• 2 tablespoons soy sauce
  
• 2 tablespoons black vinegar
  
• 1 tablespoon granulated sugar
  
• 1 tablespoon sesame oil
  
• 1 teaspoon fresh ginger, grated
  
• 1 teaspoon garlic, grated
  
• 1 pinch Sichuan peppercorns
  
• 1 red chili pepper, seeded, finely chopped
  
• 3 tablespoons all-purpose flour
  
• 3 tablespoons potato starch
  
• 1 cup vegetable oil

Garnish:

• Cilantro, finely chopped
  
• Japanese leek, white part only, thinly sliced

Directions

1. In a bowl, mix the ingredients for Marinade, then let chicken marinate for at least 30 minutes. In a separate bowl, mix flour and potato starch. Lightly coat the marinated chicken with the flour mixture. In another bowl, mix the ingredients for Sauce Mixture and set aside.
2. Pour vegetable oil into the pot and heat over medium heat for about 6 minutes. Once the temperature reaches 360ºF (180ºC), place the chicken skin-side down into the oil. Deep-fry for about 5 minutes, occasionally stirring the oil and shifting the chicken. Flip the chicken and deep-fry for another 3 minutes.
3. Place the chicken on paper towels to drain excess oil, then cut into bite-sized pieces and arrange on a plate. Pour Sauce Mixture over the chicken, garnish with cilantro and Japanese leek, and serve.