Marinated in a fragrant sauce before being dusted in cornflour and fried to the point of irresistibility, this Japanese-style fried chicken is a succulent and crispy delight. Served with a corn and lettuce salad tossed with a creamy sesame dressing, and mayonnaise for dipping, it’s an addictive midweek treat.
Cut chicken into 4cm pieces.
Peel and crush garlic. Finely grate ginger. Place chicken, garlic and ginger in a bowl with 2 teaspoons rice wine vinegar, soy sauce, and brown sugar and stir to coat. Set aside at room temperature for 5 minutes to marinate.
Remove chicken from marinade, dust with cornflour and toss to coat completely.
Heat oil in a frypan over medium heat. Fry chicken, in batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel and season with salt. While the chicken is cooking, prepare the salad.
Rinse lettuce and roughly chop. Drain and rinse corn. Place lettuce and corn in a bowl and toss in a bowl to combine. Set aside.
Combine remaining rice wine vinegar and sesame dressing together. Drizzle over to salad and toss to combine. Serve karaage chicken with salad and mayonnaise.