Just how much flavor can you pack into fried chicken? In Hawaii, the answer is “more.” To give our boneless chicken thighs big flavor, we marinated them in a mixture of soy sauce and water, flavored with finely chopped ginger and garlic, brown sugar, and sesame oil. For a crispy coating, we turned to a mixture of potato starch and baking powder and applied the coating judiciously, pressing the mixture into the chicken so that it would fully adhere and hydrate. Another key to a successful…