Matt Sinclair


2 – 4 people


  • 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


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


  • 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

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