Serves 1

INGREDIENTS

180 g boneless Sakura chicken thigh and breast, diced

50 g plain flour

1 egg, beaten

30 g breadcrumbs

10 g dried seaweed, chopped

Salt and pepper, to taste

Fresh English parsley

Wasabi mayonnaise

20 ml mayonnaise

5 g wasabi powder

10 ml honey

METHOD:

1. Season chicken pieces with salt and pepper. Coat with flour, egg and breadcrumbs, followed by chopped seaweed.
2. Heat oil in skillet and fry the coated chicken pieces until crisp and golden brown.
3. To make the wasabi mayonnaise, combine mayonnaise, wasabi and honey in a bowl and mix well and place the mixture into a piping bag.
4. To serve, place the fried chicken pieces and then drizzle with wasabi mayonnaise and garnish with fresh parsley.

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