Let's mix up the marinade first & add the soy sauce, ginger & garlic to a bowl & mix together well. Put aside.
Cut the chicken thighs into bite size pieces, throw them into another bowl as you go.
Pour over the sauce we just made, add the ginger & garlic as well. Mix around & around.There's a trick to marinating... sometimes the chicken at the top misses out so add a sheet of wrap to the surface. Then another wrap over the bowl to seal in all that marinade goodness. Leave to marinate for 30mins or, however long you like as the flavours will just grow more intense.
When you & your chicken pieces feel ready, dust the pieces in potato starch.
Now just a heads up... vegetable oil usually sits at 180℃ & we clean our oil every single day. Depending what equipment you're using to fry with, wok, saucepan maybe a deep fryer, lower around 5 pieces gently into the vegetable oil and fry for about 4 minutes but it also depends on how big you made the pieces. A cooks tip: fried foods are usually ready when they turn a golden colour & float to the top.
Strain & drain the oil.
Put on your coolest plate.