Highly-awarded Australian chef Tetsuya Wakuda shares an easy recipe on to quickly do up some good old crispy deep fried chicken.

500 g skinless boneless chicken thigh each thigh cut into 5-6 pieces
1 teaspoon sugar
1 teaspoon salt
20 g grated ginger
20 ml sake
25 ml soy sauce
35 ml mirin
1 teaspoon dark sesame oil
Plain flour for dusting
Grape seed oil for frying

Mix all ingredients together thoroughly and season with cracked black pepper. Cover with film and let marinate for 30 minutes in the refrigerator.

Lightly dust individual pieces in plain flour and fry at 180°C for 5-6 minutes or until golden brown.