Lainey's Korean Fried Chicken

Method

1. Begin by preparing the chicken thighs. Wash and clean them thoroughly, then cut them into 3 cm pieces. Pat dry with paper towels and place them in a large bowl.
2. Add rice wine vinegar, grated ginger, and soy sauce to the bowl with the chicken. Mix everything together thoroughly, ensuring the chicken is well coated. Set aside for 10-15 minutes to marinate. For deeper flavour, marinate overnight if possible.
3. After marinating, drain any excess sauce from the chicken. Then, add the beaten eggs to the bowl and toss the chicken until evenly coated.
4. Lightly coat each piece of chicken with corn starch or potato starch, ensuring they are fully covered.
5. Heat oil in a medium-sized saucepan over medium to high heat. Once the oil is hot, carefully add the chicken pieces and fry until they are golden brown and cooked through.
6. As the chicken finishes frying, transfer it to a plate lined with paper towels to absorb any excess oil.