RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 3 Tbsp cooking sake
• 2 Tbsp Coles soy sauce
• 1 inch piece ginger, peeled, finely grated
• 1 clove garlic, finely grated
• 4 chicken thighs, diced into 2 inch thick pieces
• 1/4 cup potato or corn starch**
• 1/4 cup Coles plain flour
• Salt
• Cobram Estate EVOO Oil for frying
• Shichimi togarashi to season

SESAME LIME MAYONNAISE:

• 1/3 cup ZoOSh mayonnaise
• 1/2 tsp sesame oil
• Lime

METHOD:

• Combine the sake, soy, ginger and garlic in a bowl and whisk to combine. Place in a zip lock bag or non-reactive container, add the chicken and toss to coat. Refrigerate and allow to marinate for a minimum of 30 minutes, ideally overnight. Remove from refrigerator 10 minutes before cooking.
• Prepare the mayonnaise by combining the kewpie mayonnaise, sesame oil and a squeeze of lemon together in a small bowl and season to taste.
• When ready to cook, heat fryer to 170C. Combine the starch and flour in a tray and season with salt. Remove chicken from the marinade and place into the flour mixture, gently toss to coat. Fry chicken in batches to avoid over-crowding, 4-5 pieces each time. Fry chicken for 4-5 minutes until crunchy and golden. Remove onto paper towel and season immediately with salt and sprinkling of shichimi togorashi over the top.
• Serve hot with sesame lime mayonnaise on the side.
• **TIP – Potato starch will give a crispier result

Our friends at Wine Selectors recommend pairing this dish with a Sparkling white wines.