Directions

To Cook

1. Marinate the chicken thigh with soy sauce and set aside.
2. Combine mirin seasoning, rice wine vinegar, salt, water and sugar in a pot and bring to the boil. Turn to medium heat and cook until the liquid thickens.
3. Cool the mixture until cold, add lemon juice, coriander, long red chilli and crushed peanuts, mix well.
4. Coat the marinated chicken thigh fillet with tempura batter mix and tap off excess flour. Heat vegetable oil to 175°C and fry until crispy and cooked through.
5. To serve, place chicken fillet on a sharing plate and pour over sauce. Serve hot.