Check meat throughly to remove any bone/silver skin from it.

Cut the chicken thigh into 2" chunks.

NOTE: cut into similar sizes to cook evenly.

Place the chicken into a large mixing bowl.

Add all the marinade ingredients to the bowl.

Mix well with your hands until the meat absorbs the liquid

Add toasted sesame oil, and mix once more.

Cover and keep in a fridge to marinate for 30 minutes.

Set the wire rack lined with paper towels underneath.

In a deep skillet, heat a 1/2 inch of oil to 350°F.

Combine all-purpose flour and corn starch in a shallow bowl.

Dredge the chicken into the flour mixture. Coat thoroughly.

NOTE:lightly coat the chicken and dust off the excess flour.

Gently place 2-3 pieces of chicken into the oil.

NOTE: maintain the oil temp. Do not over crowd the skillet.

Fry the chicken thighs until golden brown on both sides.

Transfer the chicken to the rack and leave them for 5 mins.

Serve.