On medium heat, heat oil in a wok or small deep pan suitable for frying.
Drain the marinade off the chicken and toss it in the potato flour to coat. Shake off any excess before frying the pieces in batches, being careful not to overcrowd the cooking vessel. Fry until the chicken is crispy and cooked through – about 4-6 minutes.
Serve with a drizzle of Japanese mayonnaise and a sprinkle of togarashi.