500gm Lilydale Free Range Chicken thigh fillets, cut into 4cm pieces
1 tblsp light soy sauce
1 tblsp mirin
1 tblsp finely grated ginger
1 Lebanese cucumber, cut into ribbons
1 large carrot, peeled, cut into ribbons
4 radishes, thinly sliced
1 cup shredded green cabbage
1 green onion, trimmed, thinly sliced diagonally + extra, thinly sliced, to serve
1 tblsp lemon juice
2 tblsp rice wine vinegar
1 tblsp caster sugar
Vegetable oil, for frying
1 cup cornflour
2 tblsp plain flour
Steamed jasmine rice, pickled ginger, Japanese mayonnaise, and lime wedges, to serve
Method
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 one-third of the chicken. Toss to coat, shake off excess flour and fry in the oil. Turn chicken for 3 to 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
