For the marinade
In a shallow bowl, mix marinade ingredients. Add the chicken, turning in the bowl to ensure coverage. Refrigerate, allowing chicken to marinate for at least 30 minutes and up to 3 hours.
Prepare a deep fryer or deep pan with at least one inch of peanut or vegetable oil and heat to 350°. Dredge marinated chicken in potato starch and then fry, turning after 2 minutes, until chicken is cooked through (about 5 minutes total, depending on size of chicken thigh). Remove and drain on paper towels.
To Serve: Top chicken with sriracha mayo, pickled onions (see below) and a crack of pepper and garnish with sliced scallion. Place on your favorite salad for a great summer lunch!
Whisk the vinegar, sugar and oregano together. Add red onion and let pickle overnight in the refrigerator.
Mix all ingredients together in mixing bowl.