Method

To make the Kara-age Marinade, mix all the marinade ingredients together in a bowl.

To make the Kara-age Flour, mix all the flour ingredients together in a separate bowl.

Pour the oil into a deep saucepan (at least 4 litres in capacity) and set over a medium-high heat.

Add the chicken to the marinade in a bowl and leave to marinate for a few seconds. Then remove, shaking off the excess marinade, and coat thoroughly in the flour mixture, dusting off the excess.

When the oil reaches 180°C on a thermometer, deep-fry the chicken in batches so as not to overcrowd the pan, for about 6 minutes, until cooked through, golden and crispy.

Remove with a slotted spoon, drain thoroughly on kitchen paper and serve with a lemon wedge on the side.