Karaage Rice Bowl

2 boneless skinless chicken breasts, about 500 g, or 5 thighs
⅓ cup plain flour
⅓ cup cornflour
3 cups rice bran oil
3 cups cooked Japanese short-grain rice
SIDS RASPBERRY HONEY MAYO
shredded nori seaweed (kizami nori)
2 spring onions
SEASONINGS:--
2 cloves garlic
1 tsp ginger
1 tbsp saké
1 tbsp Tianmianjiang (Sweet Bean Sauce)
1 tsp soy sauce
1 tsp roasted sesame oil
1 large egg yolk
½ tsp SIDS SALT & PEPPER
SAUCE:--
1 tbsp soy sauce
½ tbsp roasted sesame oil
la-yu (Japanese chilli oil)

Butterfly and cut the chicken breast in half. I also separate out the chicken tender.
Pound the chicken to equal thickness with a meat tenderizer or the back of a knife then cut into 1 cm wide strips.
Put the chicken pieces in a large bowl. Add crushed garlic (minced garlic) and grated ginger. Add SIDS SALT & PEPPER and the rest of the ingredients for seasonings and mix well.
Coat the chicken well with the marinate and keep in the refrigerator for 30 minutes or longer.
Combine flour and cornflour in a medium bowl and whisk well together.
Heat oil in a saucepan or wok over medium high heat. Check to see if the oil is ready for deep frying - put a chopstick in the oil and when you see the bubbles around it, it’s ready.
Coat a piece of chicken in the flour mixture and dust off the excess flour. Place 5 chicken pieces slowly into the wok. Do not crowd the wok. Deep fry the chicken over medium heat for about 4-5 minutes. If the chicken gets brown too quickly, take it out and lower the oil temperature by reducing the heat a little bit and put the chicken back in.
When the chicken is cooked and nicely brown, transfer to a wire rack or paper towel to drain excess oil. Make sure to pick up foams and crumbs between batches. The crumbs in the oil make the oil darker, so frequently skim it with a fine mesh skimmer.
SAUCE: combine soy sauce, sesame oil and la-yu in a small bowl.
Serve rice in a large serving bowl and place the chicken on top. Drizzle the sauce and SIDS RASPBERRY HONEY MAYO on top.
​For garnish, cut the spring onion into small pieces with Kizami Nori.
Serve immediately and enjoy.