Finally, finally assembled all the proper ingredients and did it up-

Chicken Karaage for real.

No substitutions.
No compromises.

Chicken thighs de-boned with skin left on. Depending on the size of thigh, cut into 4-6 pieces.

Marinated in a bit of sake, soy sauce, rice vinegar, salt, pepper, garlic and ginger.

Drain excess liquid, then carefully coat each piece in potato starch with a bit of chicken stock powder mixed in.

For extra crunch, dribble a bit of water in before you start + mix to make some tiny chunks that will attach to the chicken.

Let sit on a rack for at least 10 min.