2 tbsp light soy sauce
2 tbsp mirin
1 tbsp sake
3 tsp finely grated fresh ginger
2 garlic cloves, finely grated
600g (1.3 lb) chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
1 sheet nori
1 cup plain flour or cornflour
vegetable oil for deep-frying
lime wedges to serve
½ cup Kewpie mayonnaise
2-3 tsp wasabi paste
squeeze of lime
Combine the soy sauce, mirin, sake, ginger and garlic in a glass or ceramic dish. Add the chicken and toss well. Cover and place in the fridge for 1-2 hours to marinate if you have time (or at least 10 minutes).
Combine the ingredients for the wasabi mayonnaise in a small bowl. Cover and store in the fridge until required.
Use scissors to cut the nori into tiny pieces.
Place the flour on a plate. Add the nori and toss to combine. Drain the chicken and add to the flour. Toss to coat.
Fill a wok or deep frying pan to about 1/3 capacity with the oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken, in batches, in the hot oil for 4 minutes or until cooked through and crispy. Drain on paper towel.
Serve the chicken with the wasabi mayonnaise and lime wedges.