Take chicken out of the refrigerator 30 minutes before frying. Remove any white stripes in meat, if any; cut into bite-size pieces. Sprinkle and rub salt into the meat.
Add soy sauce, sake, ginger, and honey. Mix well to marinate. Let stand for about 10 minutes.
Place potato starch, then the seasoned chicken in a plastic bag. Seal and shake well.
Chicken is ready when evenly coated with potato starch.
Pour oil in a pan about 2-3 cm (1 in) deep; cook over medium heat. You’re ready to fry the chicken if small suds start to appear when you poke the tip of chopsticks in the oil (170 degrees C or 340 degrees F). Slowly add chicken.
Turn it over after 2 minutes. Fry for about 3 minutes and 30 seconds in total.
Drain chicken pieces on a wire rack when it turns golden brown.