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PdfToss 500 g chicken thighs, skin-on, bite-sized pieces with 30 ml soy sauce and 1 garlic clove, grated. Let sit for 10 minutes while the oil heats.
Coat the chicken pieces thoroughly in 60 g potato starch or maizena. Press it on — the more starch sticks, the crunchier the result. Shake off any excess that's loose.
Heat 400 ml neutral oil for frying to 160°C. Fry in batches for 3–4 minutes until cooked through. Remove to a rack.
Let rest for 3–4 minutes on a rack. This is what makes the second fry work.
Raise oil to 180–190°C. Fry again for 90 seconds until golden and super crispy. Drain on a rack, not paper towel.
Mix 5 g fine salt and 1 white pepper, pinch in a small dish as dipping salt. Serve immediately with 1 lemon, cut into wedges.