RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people (as a sharing snack)

INGREDIENTS:

• 500gm Coles Chicken Thighs, cut into 2cm squares
• 2 tbsp Lee Kum Kee Premium Soy Sauce
• 1 tbsp mirin
• 1 tbsp cooking sake
• 1 tbsp fresh ginger, grated
• 1 clove garlic, grated
• 1 cup cornflour
• ½ plain flour
• Cobram Estate Extra Classic Virgin Olive Oil for frying

DRESSING:

• ½ cup ZoOSh Free Range Egg Mayonnaise
• 2 tsp wasabi paste
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ bunch chives, finely chopped to serve

METHOD:

• Place the chicken pieces in a large bowl along with the soy sauce, mirin, sake, ginger and garlic. Stir well and leave to marinade for 30 minutes in the fridge.
• Meanwhile whisk all the dressing ingredients together in a bowl until smooth.
• Place the flours into a large bowl and mix well. Drain the chicken from the marinade and in batches, dust with the flour to coat the outside of each piece of chicken.
• Heat the oil to 170 degrees and fry the chicken in batches for 4-5 minutes, or until golden and cooked through. Allow the oil to heat back up in between cooking batches. Drain the chicken on kitchen towel to remove excess oil.
• Place the chicken on a platter and serve with the wasabi mayonnaise. Garnish with chopped chives and a sprinkle of sea salt.