Soy and garlic chicken rice bowl

Method

1. For the chicken, put the chicken, ginger, soy sauce, mirin and salt in a large bowl. Mix to combine and set aside to marinate for 15 minutes (or up to 4 hours in the fridge).

2. To make the quick cured egg yolks, gently place the yolks in a ramekin. Add enough soy sauce and mirin to submerge the yolks completely. Set aside while you cook the chicken.

3. To make the mayo, mix all of the ingredients together in a bowl and set aside.

4. To make the batter, put the flour, cornflour, bicarbonate of soda and salt in a large bowl and whisk until combined. Gently pour in the cold beer and beat using chopsticks or a whisk until there are no lumps. The batter should be about the same consistency as double cream, so add more beer if it's too thick.

5. Drop the marinated chicken into the batter and mix until fully coated.

6. Heat the oil in a deep small–medium saucepan over a medium heat for 5 minutes or until the temperature reaches 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) One at a time, gently drop the chicken pieces into the oil and fry for 5–7 minutes, turning occasionally until golden brown and crispy. Do not overcrowd the pan – cook the chicken in batches if needed. Check that the chicken is cooked through. Transfer to drain on a wire rack or kitchen paper.

7. To make the soy and garlic butter, heat the butter in a small saucepan over a medium heat until fully melted. Add the garlic and fry for 30–45 seconds. Turn the heat off and add the soy sauce and lemon juice. Swirl to combine.

8. To serve, divide the rice between two serving bowls. Toss the fried chicken with the sesame seeds and chopped chives. Put the chicken op top of the rice and spoon over the soy and garlic butter.

9. Make a small well in the middle of each bowl and, using a tablespoon, gently place the cured egg yolks into the wells. Garnish with the lime wedges and serve the mayo alongside in a small dish.