Marinate the Chicken: In a shallow dish, combine all the marinade ingredients (★): soy sauce, mirin, sake, grated garlic, katsuobushi, and Ajinomoto. Mix well. Add the chicken thigh and coat it completely. Marinate in the refrigerator for at least 10 minutes, flipping it once halfway through.

Coat with Potato Starch: Place the potato starch in a separate container. Transfer the marinated chicken directly into the starch, bringing the excess sauce with it. Press the starch firmly onto the chicken to create a thick, clumpy coating. This is the secret to a super crunchy crust!

Fry the Chicken: Pour oil into a frying pan to a depth of about 1-2 cm (about ½ to ¾ inch). Heat the oil to around 170°C (340°F). Carefully place the coated chicken into the hot oil.

Cook Until Golden: Fry for 3-4 minutes on each side. The chicken is done when the coating is a deep golden brown and crispy. Don’t worry if some parts get a little dark and caramelized – that’s delicious flavor!

Rest and Slice: Remove the chicken from the pan and let it rest on a wire rack for a minute. This helps keep the crust crispy. Once it’s cool enough to handle, slice it into bite-sized pieces.

Assemble the Donburi: Fill a bowl with hot cooked rice. Top it with a generous bed of shredded cabbage, then arrange the sliced Sanzoku-yaki on top.

Serve and Enjoy! Garnish with a lemon wedge. Squeeze the lemon over the chicken just before eating for a bright, zesty kick.