Tender strips of breaded soy and mirin marinated chicken, served with a spicy wasabi slaw, this Japanese-style fried chicken dish is ready in less than half an hour. The perfect recipe for a mid-week supper.
- In a bowl, combine the mirin, soy sauce, garlic and ginger. Add the chicken strips then set aside to marinate.
- Meanwhile, make the slaw. In a separate bowl, mix the wasabi, oil, lemon juice and soy, until the wasabi has dissolved. Add the carrot, radish and most of the spring onions (reserving the rest to garnish); toss.
- Scatter the cornflour on a large plate. Add the chicken strips and turn to coat. Heat 1cm (1/2in) of oil in a frying pan over a medium-high heat. Cook the chicken, in batches, for 3-4 minutes, turning until cooked through and crisp. Drain on kitchen paper. Scatter over the remaining spring onions and serve with the slaw and rice.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.