Chicken Togarashi Karaage

Serves 2

Time 25 minutes plus marinating

Ingredients

400g chicken thigh

200g plain flour

200g rice flour

200g corn flour

100g togarashi spice mix

4 eggs

2 tbsp mirin

4 tbsp light soy sauce

1 tsp ginger

1 tsp garlic, chopped

Dipping Sauce

Kewpie mayo, to serve

Wasabi, to serve

Method

Cut your chicken into thick strips.

Mix the soy, mirin, ginger and garlic and marinate chicken for about 1 hour in the fridge.

Mix your flours with togarashi and season with salt and pepper.

Add your chicken to your flour and spice mix, pat off the excess and then add to your whisked egg, before placing back into your seasoned flour.

Fry at 130°C for about 4 minutes then place on a rack and allow to sit for about the same amount of time. Increase your oil temperature to 180°C and cook for a further 3 minutes until golden brown and crispy.

Serve with a dipping sauce made with a mix of kewpie mayo and wasabi paste.