…thoroughly and set aside on a plate while the oil heats up. When the oil is ready, fry the chicken in batches, as not to reduce the temperature of the oil too drastically — about 5 minutes. Remove chicken from hot oil and let it drain and rest. Once all the chicken is fried, heat the oil to 400 degrees, and give the chicken one last fry for 1-2 minutes max. Drain on paper towels or a rimmed baking sheet lined with a cooling rack. Lightly dust with sea salt if needed (taste first).
Serve with lemon wedges, lettuce or cabbage, and Japanese Mayo (Kewpie). Enjoy!