1 teaspoon Roza's Wasabi Sichuan Mayonnaise + more to serve
Vegetable oil for deep-frying - (I use canola)
Lemon wedges to serve
MARINADE THE CHICKEN
Slice the chicken into large pieces - each thigh should make about 4 portions.
Place chicken in a large mixing bowl.
Combine the tamari, sake, ginger juice, sugar and mayonnaise in a cup or jar, then pour over chicken.
Rub marinade into chicken & allow to marinate for about 15 minutes.
COAT THE CHICKEN
In a wide bowl, combine the potato flour & salt.
One a a time, pull the chicken pieces out of the marinade and drop it into flour, lightly coat, then transfer each piece to a clean dry plate.
COOK THE CHICKEN
In a large saucepan or wok, heat the oil over medium-high to 190°C - (use a themometer, if you have it, or gently place the handle of a wooden spoon or similar into oil, the oil is hot when bubbles begin to rise around the handle).
Add the chicken to the oil - don't overcrowd it, 3 or 4 pieces at a time works well.
Using a timer, deep-fry for 1 minute.
Lift chicken from oil onto a rack & 30 seconds.
Return chicken to the oil and fry for a further 30 seconds, then remove & rest on a rack for another 30 seconds.
Return the chicken to oil one last time & fry for 30 seconds, then out & back onto the rack.
Repeat the triple frying method until all the pieces are cooked.
EAT THE CHICKEN
Serve with wedges of lemon & a generous serving of Roza's Wasabi Sichuan mayonnaise as a snack or part of a shared meal.
Adapted from the incredible Adam Liaw's recipe as found on SBS Food
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/05/15/karaage-chicken-bites/