Grind the garlic and ginger. If you watch the video, you can see that I covered the grater with aluminum foil. This way, it is easier to collect the garlic and ginger paste. Also, it is easier to clean the grater.

Cut the chicken thigh in 4-6 pcs. Set aside.

Afterwards, prepare the sauce to marinate. In a bowl, put in the soy sauce, sesame oil, ginger paste, salt, sake, and mirin. Put in the garlic and ginger paste. Mix well.

Pour the sauce into the chicken pieces. Add flour and tapioca starch. Stir well and make sure all the chicken pieces are coated with the sauce.

Cover with cling wrap and chill in the refrigerator for 30 minutes at least.

Let’s prepare the dipping sauce. Put in soy sauce, rice wine vinegar, Worchester sauce, mirin, sesame oil, and salt together in a bowl. Stir well. Set aside.

Heat oil for deep-frying. Fry the chicken pieces until the color turns light brown. Take them out. Let the oil drip for a while.

After that, put them back into the hot oil, this time 180°C. Fry for 1-2 minutes until golden brown.