Combine the marinade ingredients in a large bowl. Cut the chicken thighs into roughly 4cm cubes and tip into the marinade. Stir to coat, then chill for at least 30 mins, or overnight.

Remove the chicken pieces from the marinade using a slotted spoon, allowing the excess to drip off. Spoon the chicken onto a plate and sift over the potato flour, ensuring it covers each piece of chicken.

Heat the oil in a deep saucepan or wok to 170C, or until a small piece of bread browns within 30 seconds. Carefully lower in four or five pieces of chicken and fry for 3-4 mins. Remove to a wire rack set over kitchen towels to drain, and repeat with the rest of the chicken.

When all of the chicken has been fried once, turn up the heat until the oil reaches between 180-190C, or a small piece of bread browns within 15-20 seconds. Return the fried chicken pieces to the oil and fry for another 1-2 mins until all the pieces are crunchy and cooked thoroughly.

Drain on the wire rack for 1-2 mins, then serve alongside the lemon wedges for squeezing over and the togarashi mayonnaise for dunking.