Cut away the excess fat from the chicken thighs and cut the chicken thighs into about 1 and 1/2 inch pieces. I find cutting the chicken thighs into 4 pieces usually works out well
Mix the soy sauce, mirin, garlic and ginger together add 2 tablespoons of potato or corn starch chicken and mix well.
Add the chicken to a large zip top bag and marinate in the refrigerator in a zip top bag for at least 45 minutes or over night
Heat the canola oil to 350 degrees
Drain the marinade from the chicken.
In batches, coat the chicken with potato or corn starch, shake off the excess starch
Fry in the chicken about 2 inches of canola oil about 6 minutes
Drain on a wire rack or on paper towels