Ingredients

· 2tbsp mirin

· 2tbsp soy sauce

· 2 garlic cloves, finely grated

· 1tbsp ginger, finely grated

· 4 chicken breasts, sliced into thin strips

· 125g cornflour

· Vegetable oil, for shallow frying

For coleslaw:

· 2tsp wasabi

· 1tbsp oil

· 1 lemon, juiced

· 1tsp soy sauce

· 200g carrot, grated

· 200g radish, cut into matchsticks

· A bunch of spring onions, roughly chopped

Method

In a bowl, combine the mirin, soy sauce, garlic and ginger. Add chicken strips then set aside to marinate. Meanwhile, make the slaw. In a separate bowl, mix wasabi, oil, lemon juice and soy, until the wasabi has dissolved. Add carrot, radish and most of the spring onions (reserving some to garnish); toss. Scatter cornflour on a large plate, add chicken strips and turn to coat. Heat oil in a frying pan over a medium-high heat. Cook the chicken in batches for three to four minutes, turning until cooked through and crisp. Drain on kitchen paper. Scatter over the remaining spring onions and serve with the slaw.