Step 1

Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

Step 2

Whisk eggs, miso paste and soy sauce in a large bowl until well combined.

Step 3

Combine breadcrumbs and shichimi togarashi in a bowl. Place flour in another bowl. Working one at a time, toss chicken pieces in flour. Dip in egg mixture, then coat in breadcrumb mixture. Place on prepared tray. Spray chicken well with oil. Bake chicken for 30 minutes or until golden and cooked through.

Step 4

Meanwhile, make Japanese Potato Salad Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Return to pan. Roughly crush. Cool for 15 minutes. Meanwhile, combine radish, sugar, salt and half the vinegar in a bowl. Set aside for 15 minutes. Add mayonnaise and remaining vinegar to potato. Season with salt and pepper. Stir until combined. Drain radish. Place potato salad, cucumber, edamame and radish in a serving bowl. Sprinkle with extra shichimi togarashi.

Step 5

Serve chicken with potato salad, mint sprigs and extra mayonnaise.