• Add the lard to a pot and heat to 130-140C/266-284F.
  oil for frying
• Grate the ginger, mince the garlic and cut the chicken thighs into bite size pieces.
  2 tbsp grated ginger, 5 cloves garlic, 6 boneless chicken thighs (with skin)
• In a large bowl, add the chicken, ginger, garlic, coconut animos, 1 tsp of salt, 1 tsp of pepper, dashi, and eggs.  Mix well together until all of the seasoning has coated all of the chicken thoroughly.  Let marinade for 30 minutes or 1 day in the fridge.
  2 tbsp coconut aminos, 1 tsp salt, 1 tsp black pepper, 1 tsp dashi powder (fish granule), 2 eggs, 6 boneless chicken thighs (with skin)
• Mix the ½ tsp of salt and pepper with the egg white protein.
  ½ tsp salt, ½ tsp black pepper, ½ cup egg white protein powder
• Dip each piece of chicken, one by one, in the egg white protein powder.  Make sure all sides of the chicken is coated and then add it to the hot oil.  Fry in batches for 3-5 minutes or until the inner temperature inserted inside the chicken thigh registers at 65C/149F or higher. 
  6 boneless chicken thighs (with skin)
• Remove the chicken from the hot oil and onto a tray or paper towel to absorb the excess oil.
  6 boneless chicken thighs (with skin)

Japanese Tartar Sauce

• Carefully remove the egg yolks from the egg whites.  Take the egg whites and chop them finely with a knife.  

  Mince the pickle.  Mince the onion thinly and put in a little bowl of water for 2 minutes.  Drain the water out.
  1 pickle, ¼ onion, 2 hard boiled eggs
• In a large bowl, combine the mayo, chopped egg whites and pickle, minced onion, lemon juice and stevia powder.  With your hands, crumble the egg yolks and add it to the bowl. Mix everything together.
  ¾ cup keto mayonnaise, 1 tsp lemon juice, ⅛ tsp stevia powder, 2 eggs
• Spoon the tartar sauce over the fried chicken and ENJOY!