Japanese fried chicken with a crisp and chewy texture crust.
In a large sealable container, combine all the ingredients and mix well. It will be on the thicker side, but will thin out as the chicken marinates. Set aside.
Cut chicken thighs into two or three equal pieces. The goal is to cut the pieces into even thickness so they cook evenly. Dry chicken with paper towels to remove excess moisture.
Add chicken to the mix and stir to coat well. Cover the container and let the chicken marinate overnight for a thinner crust or 2-3 hours for a thicker crust.
Remove chicken from refrigerator and stir until all chicken pieces are coated well. Some of the cornstarch mixture may have settled to the bottom, creating a thick paste, but just mix it back up. *The mixture will be thinner if marinating overnight. Just make sure you coat each piece with the mix before frying.
Place about one inch of oil in your pan or just enough to barely cover the chicken when placed in pan. Heat oil and fry pieces till golden brown. Drain on paper towels. Serve.