Directions

To Prep

1. In a large bowl, mix lightly but completely the chicken thighs (each cut into approx. 4 pieces), ginger, garlic, mirin, soy and sake together. Leave and let marinate for at least 20 mins.
2. Start preheating wok with enough vegetable oil for frying (approx. 180°C).
3. Mix cornflour and plain flour together.
4. Take drained pieces of marinated chicken and coat firmly in the flour mixture piece by piece. Set aside on separate dish to let stand for at least 10 mins.

To Cook

1. Once the oil has reached temperature, add chicken pieces one at a time but do not overcrowd the wok (dependant on wok size and volume of oil).
2. Continue in batches, cooking for 3 mins and setting aside on a cooling rack to drain. Keep wok on a steady heat.
3. Fill serving bowls with steamed rice, garnish bowls with lemon wedge and rational amount of lettuce in preparation.
4. Return all chicken back to wok for further 1 min before final drain on cooling rack.

To Serve

1. Once drained, divide amongst bowls and serve with Kewpie Mayonnaise dusted with shichimi togarashi pepper mix.
2. Squeeze lemon over chicken & eat while hot and juicy. Enjoy!