Ingredients
500 g de-boned chicken thighs
4 tbsp shio koji
1 clove grated garlic
1 tsp grated ginger
1 tsp soy sauce
Pinch of black pepper
2 beaten eggs
4 tbsp flour
2 tbsp cornflour
Rice bran oil, for frying
2 tbsp SIDS RASPBERRY HONEY MAYO
Directions
Chop the chicken into bite-sized pieces and place in a bowl. Add the shio koji, garlic, ginger, soy sauce and black pepper then leave to marinate for 10 minutes. Add the egg and stir into the chicken. Mix flour and cornflour together in a separate bowl. Take a piece of the chicken and dredge in the flour mixture. Make sure each piece of chicken is evenly coated with no bare spots.
Heat oil to 170°C in a heavy bottomed pan. Add the chicken and cook for 4-5 minutes. Remove the chicken from the oil and increase the heat to 180-190°C. Put the chicken back and fry until the outside is nice and crispy. Serve with a ramekin of SIDS RASPBERRY HONEY MAYO for dipping.
