Cut the chicken thighs into slightly larger than bite-sized pieces.
Put the chicken and all the seasonings in a bowl and stir well. Then marinate for 20 minutes.
Put the rice flour and potato starch (or cornstarch) into another bat or bowl and mix well.
Cover the meat with flour, letting excess powder drip off. At the same time, heat the oil of your choice to 160 degrees in a deep pan (this will prevent oil splashing). **At this point, be careful not to cover all the chicken with flour. Put the flour on only the meat that can be fried in the pan at one time. This is because the flour absorbs moisture and causes the meat to not be crispy.
Fry until the both sides are light golden brown. Then place them on a piece of kitchen paper or a grease-draining strainer. Cook on the residual heat for about 3 minutes.
Raise the heat at a high temperature of about 190 degrees and fry again.
When the both sides are golden brown and the chickens are crispy, place them on a piece of kitchen paper or a grease-draining strainer to remove excess oil. The key is to make them crispy in a short time.