超脆基本款唐揚炸雞（小技巧版）

Trim the chicken. Carefully use a knife to remove any unwanted excess fat, blood, cartilage, or tendons.

Place the chicken skin-side up and cut it into convenient bite-sized pieces. Use paper towels to well pat the chicken dry, ensuring all moisture is removed.

In a bowl, combine the sake, soy sauce, mirin, grated garlic, grated ginger, and sesame oil, stirring them together. Add the chicken pieces to this mixture and stir until they are well and evenly coated.

Cover the bowl and allow the chicken to marinate in the refrigerator for about 30 minutes.

Place three tablespoons of potato starch (roughly 24 grams) into a plastic bag. Using chopsticks or tongs, carefully transfer only the marinated chicken pieces into the bag. Seal the bag securely and shake it well to ensure the chicken is evenly coated.

Add the remaining one tablespoon of potato starch (about 8 grams) to the bag and shake once more to coat well. (If you notice the coating appears too thin, feel free to add a little extra starch.) Allow the coated chicken to rest in the freezer for 10 minutes.

Heat oil suitable for deep frying. You'll know it's ready when a small piece of coating dropped into the oil sinks to the bottom and then quickly floats back to the surface (this indicates a temperature of about 320°F / 160°C). Carefully place the chicken pieces into the hot oil.

Fry the chicken over low heat for about 3 minutes. Afterward, increase the heat and continue frying for an additional 2 minutes, or until the chicken becomes well crispy. Once it reaches your desired crispiness, remove the chicken and drain it well on paper towels.

Arrange the fried chicken on a plate, stacking the pieces as desired. Serve immediately and enjoy!