Crispy chicken with wasabi mayonnaise and seaweed salad

Step 1

Mix chicken, ginger and 2 tablespoons of soy sauce in bowl; cover; refrigerate overnight.

Step 2

Preheat vegetable oil in saucepan or deep fryer to 180C. Toss chicken in flour. Coat in egg wash then breadcrumbs.

Step 3

Mix mayonnaise with wasabi paste; place in small bowls.

Step 4

Chop wakame into small pieces; toss with rest of ingredients, including remaining soy sauce. Divide salad into bowls.

Step 5

Deep-fry chicken for about three minutes.