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. Crush garlic. Finely grate ginger. Place chicken, garlic and ginger in a bowl with 10ml (2 teaspoons) rice wine vinegar, soy sauce, and brown sugar and stir to coat. Set aside at room temperature to marinate until ready to cook.
Place sesame seeds, remaining rice wine vinegar, 20ml (1 tablespoon) water, sesame oil and ½ the mayonnaise in a bowl and stir to combine. Season to taste and set aside.
Remove chicken from marinade and place in a separate bowl, discard marinade. Dust chicken with cornflour and toss to coat completely.
Heat oil in a large, deep 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.
Add dressing to salad and toss to combine. Serve karaage chicken with salad and remaining mayonnaise.