Sam Goodwin


2 – 4 people


  • 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce
  • 2 tbsp sake
  • 3cm ginger, minced
  • 1 garlic clove, minced
  • 1 tsp caster sugar
  • 1 cup cornflour Sea salt flakes
  • 2L Cobram Estate EVOO oil, for deep frying
  • 1⁄4 cup Mayonnaise
  • 2 tsp Wasabi

To serve:

  • 2 nori sheets
  • Chilli flakes
  • Lime wedges


  • To prepare chicken, cut chicken thighs into 4-5cm pieces & place in medium size mixing bowl. Add soy sauce, sake, ginger, garlic, and sugar. Toss well to combined, and set aside to marinate lightly for 10-15 minutes.
  • Place corn flour into large bowl & season generously with salt flakes. Remove chicken from marinade one piece at a time, drop into flour, and toss to coat. Shake of any excess flour and place chicken onto tray in single layer. Repeat with remaining chicken ensuring the pieces are overlapping & touching on tray once coated. Allow chicken to stand uncover briefly to allow it to dry slightly before frying.
  • Heat saucepan of oil or deep-fryer to 180°C. Add chicken to fryer in batches, ensuring you don’t over-crowd the fryer (50% of surface area is a good amount). We want to fry the chicken 3 times to get the crispiest coating – do this by deep frying for 30 seconds, then remove from oil for 30 seconds. Repeat this two more times.
  • Meanwhile, to make wasabi mayonnaise, add mayonnaise & wasabi paste to small bowl. Mix well to combined to smooth consistency.
  • To make the nori flakes, using steel tongs, fan the nori sheets oven an open flame from the stovetop. It will change in colour and curl up onto itself. Place to the side to cool.
  • To serve, garnish the chicken with a sprinkle of toasted nori flakes & chilli flakes. Serve with lime wedges & wasabi mayonnaise on the side.

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