Step 1
Place 1 cup cylindrical rice truffles (about 2½” lengthy) in a medium bowl; pour in cool water to cowl. Let soak 20 minutes. Drain and pat dry. Reduce rice truffles in half; put aside.
Step 2
In the meantime, mix 1¼ lb. skinless, boneless hen thighs and/or breasts, reduce into 1″ items, one 1″ piece ginger, peeled, finely grated, 2 garlic cloves, finely grated, 1 Tbsp. mirin, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl; season with freshly floor pepper. Combine properly; put aside.
Step 3
Whisk 8 garlic cloves, coarsely chopped, ¼ cup soy sauce, 2 Tbsp. sugar, 1 Tbsp. apple cider vinegar, remaining 1 Tbsp. mirin, and ½ cup water in a small bowl till sugar is dissolved. Set dressing apart.
Step 4
Place 1 cup potato starch or cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a big bowl; season generously with pepper and whisk to mix. Take away reserved hen from bowl, letting any marinade drip again into bowl; place in bowl with seasoned potato starch. Gently toss to coat, urgent down into combination and turning to cowl each floor; put aside.
Step 5
Pour vegetable oil (about 1½ cups) right into a medium stainless-steel or cast-iron skillet to come back ½” up sides and warmth over medium-high till an instant-read thermometer inserted into oil registers 350°. Fry half of hen in a single layer till golden brown and crisp beneath, 2–3 minutes. Flip over; fry till golden brown and crisp on the opposite facet, about 2 minutes. Switch to a wire rack set inside a parchment-lined baking sheet; season with salt. Utilizing a slotted spoon, take away any darkish bits from oil and return oil to 350°; repeat with remaining hen. Carry oil again to 350° once more, then return all the hen to pan. Fry till deep golden brown, 1–2 minutes. Switch again to rack.
Step 6
Stir remaining 1 tsp. potato starch or cornstarch and a couple of Tbsp. water in a small bowl till starch is dissolved. Set slurry apart.
Step 7
Warmth remaining 1 Tbsp. vegetable oil in a big skillet over medium. Add reserved rice truffles and cook dinner, stirring, till golden brown in spots, 2–3 minutes. Switch to rack with hen. Scale back warmth to medium-low and thoroughly pour in reserved dressing. Prepare dinner, stirring with a heatproof rubber spatula, till sugar is dissolved. Add reserved slurry (give it a fast stir if it has separated); cook dinner, stirring continuously, till dissolved into sauce. Proceed to cook dinner sauce, stirring often, till a line drawn by way of sauce with spatula holds, 30–60 seconds extra. Scale back warmth to low; add hen and rice truffles and toss till every bit is coated with some sauce; take away from warmth.
Step 8
Prepare hen and rice truffles on a big plate; high with chopped salted roasted peanuts and chopped cilantro. Serve with toothpicks or skewers if desired.
