Start by cutting the skinless boneless chicken thighs into uniform bite-sized pieces, ensuring to remove any visible fat for a cleaner taste. Arrange the pieces in a mixing bowl to make marinating easier, and set aside as you prepare the marinade.

In a separate bowl, combine minced garlic, honey, dark soy sauce, sake, and finely grated ginger to create a flavorful marinade. Add the chicken pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour.

Once marinated, prepare the coating by mixing potato starch and flour in a shallow dish. Lightly coat each piece of marinated chicken with the flour and starch mixture.

In a heavy-bottomed pot or deep pan, pour enough sunflower oil to submerge the chicken and heat it to 160–165°C (320–329°F). Use a thermometer to check the temperature.

Carefully add the coated chicken pieces to the hot oil in small batches and fry for about 90 seconds, or until lightly golden. Remove and let drain on paper towels.

Raise the oil temperature to 190°C (375°F) for the final fry.

Return the initial batch of fried chicken to the hot oil and fry for an additional 45 seconds to 1 minute until deep golden in color.

Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain any leftover oil. Serve immediately with lemon wedges and wasabi mayo.