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Ingredients
- 6 chicken thighs, fat trimmed, cut into 2cm cubes
- 100g ginger, peeled and grated
- 4 tbsp soy sauce
- Vegetable oil for deep frying
- 3/4 cup plain flour
- 2 eggs, lightly beaten with a dash of milk
- 1 cup Japanese breadcrumbs
- 1/2 cup mayonnaise
- 1 tbsp wasabi paste
- 100g salted wakame, soaked and rinsed 3 times in cold water (salted wakame, or kelp, is available in Asian food stores)
- 2 tbsp mirin
- 1 tsp sesame oil
- 1 tbsp sesame seeds, toasted
Method
Mix chicken, ginger and 2 tbsp soy sauce in bowl; cover; refrigerate overnight. Preheat vegetable oil in saucepan or deep fryer to 180C. Toss chicken in flour. Coat in egg wash then breadcrumbs. Mix mayonnaise with wasabi paste; place in small bowls. Chop wakame into small pieces; toss with rest of ingredients, including remaining soy sauce. Divide salad into bowls. Deep-fry chicken for about three minutes.
