Easy Japanese Karaage Fried Chicken

Cut the chicken into pieces (approx. 2.5 x 2.5 cm). Put the chicken in a bowl and add soy sauce, sake, ginger, garlic and freshly ground black pepper. Leave to marinate for 30 minutes or longer if possible.

Take the chicken pieces out of the marinade and first coat them in the flour and next in cornflour.

Heat up the oil to 170°C and fry the chicken pieces until golden for approx. 3-4 minutes. Place on kitchen towel.

Cook the rice according to instructions on pack. Place the cooked rice in bowls. Put iceberg lettuce and fried chicken on top. Garnish with mayonnaise, spring onion, nori seaweed strips and serve with a lemon wedge on the side.