Serves 4 as a snack.

Ingredients §

• 500g chicken thigh fillets, skin on
• 1 cup potato flour

Marinade §

• 2 tbsp shio koji (salt fermented rice)
• 1 tbsp sake
• 1 tbsp light soy sauce
• 20g ginger, grated

Yuzu Mayonnaise §

• 1/2 cup Japanese mayonnaise
• 2 tbsp yuzu juice

Method §

1. To make the marinade: Place shio koji, sake, soy sauce & ginger into a small bowl and mix well. Allow to marinate overnight or for a minimum of 2 hours.
2. To make the mayonnaise: Mix the mayonnaise with the yuzu juice and reserve in the fridge.
3. Trim the chicken of any loose bits of skin or bone & mix into the marinade and cover with plastic wrap.
4. Place chicken covered in the fridge for 30 minutes to 1 hour.
5. Heat deep fryer to 170°C.
6. Place the potato flour in a large bowl. Toss the chicken in the flour until dryish and well coated. Carefully place (5 pieces per serve) the chicken into the oil and cook for 3-4 minutes until golden and crisp on the outside. Drain on absorbent paper then serve with the yuzu mayonnaise on the side.

Notes §

• Handwritten annotations on the class sheet: add Japanese curry powder to the marinade; shio koji adds umami and tenderises; light soy sauce is also called “white soy sauce”; soy sauce usually contains both wheat and soy (allergen note).