Cut the skinless boneless chicken thighs into uniform bite-sized pieces and place them in a mixing bowl.

In a separate bowl, whisk together the minced garlic, honey, dark soy sauce, sake, and grated ginger until well combined. Pour the marinade over the chicken pieces and refrigerate for at least 1 hour.

In a shallow dish, combine potato starch and flour, mixing well. Once marinated, lightly coat each chicken piece with the flour mixture.

In a deep pan, pour enough sunflower oil to submerge the chicken pieces. Heat the oil to 160–165°C (320–329°F).

Add the coated chicken pieces in small batches to the hot oil, frying for about 90 seconds until lightly golden.

Remove the chicken and let it drain on paper towels. Increase the oil temperature to 190°C (375°F).

Return the chicken to the oil in small batches for an additional 45 seconds to 1 minute until deep golden.

Transfer the chicken to clean paper towels to remove excess oil. Let rest for a minute before serving.