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4 minced garlic cloves
2 teaspoons ground ginger
1/2 cup soy sauce or tamari, preferably low-sodium
1/4 cup mirin
2 tablespoons granulated sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1.5 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 large egg whites, lightly beaten
1/2 - 1 cup potato starch
Vegetable oil for deep-frying
1. Combine the garlic, powdered ginger, soy sauce, mirin, sugar, salt, and pepper in a bowl large enough to hold the chicken and stir until the sugar dissolves. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. About 30 minutes before you intend to cook the chicken, remove it from the refrigerator and let it sit at room temperature.
3. Drain the chicken, discard the marinade, and then return the chicken to the bowl. Add the egg whites and stir and turn to coat all the pieces. Add 1/2 cup potato starch and mix well. Add more (if necessary) until batter coats the chicken and looks thick and creamy.
4. Heat 2 inches oil over medium/high heat in a wok or heavy, deep-sided pot until it reaches 325°F. Fry the chicken in batches, being careful not to crowd the pan, just until the chicken is cooked through on the inside and golden brown on the outside, about 4 minutes. Remove the chicken with a slotted spoon and drain on paper towels or a brown paper bag. The chicken will look done, although it will not be fully crisp yet. Wait until the temperature of the oil returns to 325°F before frying the next batches.
5. Heat the oil to 375°F. Using the slotted spoon, return the chicken to the oil in batches and fry until crisp, 1 to 2 minutes. Drain on clean paper towels and serve immediately.