Karaage Chicken

Karaage Chicken is better than sushi.

OK, a high claim, but those of you who have tried Karaage chicken will know that a good one is hard to beat. It is a Japanese fried chicken that knocks the socks of any KFC you've ever tried (and yes, sushi too).

I'm sure my recipe isn't completely authentic, but it tastes awesome, so here you go.

Karaage Chicken (serves 2)

• 4 boneless/skinless free range chicken thighs
• 1/4 cup soy sauce
• 2 cloves garlic, crushed
• 1 teaspoon ginger, minced
• 1 teaspoon Sriacha hot sauce (or finely chopped chilli)

Chop each chicken thigh into 4 strips.
Mix soy, garlic, ginger and Sriacha to form the marinade.
Mix with chicken and marinate for at least two hours.

• 1 cup cornflour
• 1 teaspoon salt
• 750ml canola oil

Mix together cornflour and salt, and coat chicken pieces thoroughly.
Heat oil in a wok or pot until it just reaches smoking point, and carefully lower batches of the floured chicken in (about 4-5 strips at a time).
Cook chicken for about 3 minutes on each side, until crisp and golden.

Once she's ready sprinkle with sesame seeds, and serve with lemon wedges and Kewpie Japanese mayonnaise (the BEST)

Karaage is great served with slaw, or a crunchy green salad with sesame dressing. Or you can be extra naughty and load it all into a roll or a burger like I did...