Add the lard to a pot and heat to 130-140C/266-284F.
Grate the ginger, mince the garlic and cut the chicken thighs into bite size pieces.
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.
Mix the ½ tsp of salt and pepper with the egg white protein.
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.
Remove the chicken from the hot oil and onto a tray or paper towel to absorb the excess oil.