1 green onion, trimmed, thinly sliced diagonally + extra, thinly sliced, to serve
1 tablespoon lemon juice
2 tablespoons rice wine vinegar
1 tablespoon castor sugar
Vegetable oil, for frying
1 cup cornflour
2 tablespoons plain flour
Steamed jasmine rice, pickled ginger, Japanese mayonnaise and lime wedges, to serve
Place chicken in a large snaplock bag, and add soy, ginger and mirin. Refrigerate for 15 minutes.
Meanwhile, place the cucumber, carrot, radish, cabbage and green onions in a bowl. Whisk lemon juice, rice wine vinegar and sugar together. Season and drizzle over the vegetables. Toss to coat and set aside.
Remove the chicken from the marinade and pat dry. Pour oil into a large saucepan coming about 5cm up the sides. Heat oil on medium-high heat, heat up to 170°C or until a cube of bread turns golden when dropped into the oil.
Combine the flours together in a large snaplock bag, season and add a third of the chicken. Toss to coat, shake off excess flour and fry in the oil. Turn chicken for 3–4 minutes or until cooked through. Transfer chicken to a plate lined with paper towel.
Repeat this process with remaining chicken, reheating the oil between batches.
Sprinkle chicken with extra green onion. Serve with pickled salad, rice, Japanese mayonnaise and lime wedges.
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