Step 1

Cut the chicken thigh into bite size pieces.

Step 2

In a zip lock bag or tupperware, add the 1 tbsp soy sauce, 1 tbsp sake, 1 tsp black pepper, 1 tbsp garlic paste and 1 tsp ginger paste together with the chicken pieces and marinate for 30 mins in the refrigerator.

Step 3

Sprinkle about 5 tbsp potato starch onto a plate and take the marinated chicken out of the fridge.

Step 4

Coat each piece of chicken with the potato starch. (Try to make sure there isn’t too much excess liquid on the chicken. The flavour is already absorbed so you don’t need marinade sitting on top, it can make the starch soggy.)

Step 5

Heat the cooking oil to 160°C (320°F) and deep fry the chicken pieces for about 3 minutes on each side.

Step 6

Turn up the heat to 190°C (375°F) and fry for 1 minute on each side.

Step 7

Remove the chicken from the oil and lay out on a wire rack or absorbent kitchen towels to let any excess oil drip off.

Step 8

Dish up the cooked rice into 4 bowls.

Step 9

Place ½ cup (about 35g) of shredded cabbage on top of the rice in each bowl.

Step 10

Divide the karaage pieces between the 4 bowls.

Step 11

Drizzle with mayonnaise and add 1 tbsp of chopped green onion to each bowl.

Step 12

Garnish with a lemon wedge (and red pickled ginger or chili threads for color).

Step 13

Enjoy!