Gather all the ingredients.
Grate garlic and ginger with a grater and add into a small mixing bowl.
Combine Soy Sauce, Swerve/Monkfruit, Japanese sake, Sesame Oil, optional Togarashi into a small mixing bowl and mix well.
Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and place into a ziplock bag (or a mixing bowl).
Pour sauce into the ziplock bag and marinate for 1 hour minimum (up to 2 hours) in the refrigerator.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
Once 1 hour has passed, remove chicken from marinade and coat each piece of chicken with pork rinds. Place onto a holding plate.
Add enough oil to cover about 1/2 inch (we use a cast iron with good results). Heat oil up to 375F (if you don't have a thermometer, just wait until the oil starts to lightly smoke).
Once the oil is ready, carefully place chicken inside without overcrowding (cook 2 batches if needed). Cook until crust is lightly browned on all sides, about 2 – 2.5 minutes. You may have to rotate/flip chicken depending on how much oil you used.
Transfer to an oven rack. If you do not have a drying rack, place use a plate with a paper towel to soak up oil.
The next step is to refry, so place the chicken back into the oil and refry until the chicken turns to a darker shade of brown, about 1 minute. Afterwards, place back onto the oven rack and let it rest again. Note – refrying gets the chicken extra crispy.
Once all residual oil drips off, transfer to a serving plate with an optional wedge of lemon.