Cut the chicken into bite size pieces. Add in the chicken marinade - ½ tsp salt, ⅓ tsp ground black pepper and 2 Tbsp mirin. Combine well and let rest for just a few minutes.

In a small bowl, add in all the mother sauce ingredients and mix well. Set aside until the chicken is fried.

Make the batter: In a medium sized bowl, combine the 1 cup of frying powder and ⅔ cup of cold water. The batter should be kept cold so I often stick it in the freezer until I’m ready.

When ready to fry, coat the chicken from step 1 with 2 Tbsp of frying mix (or starch). This will help the frying batter stick better to the chicken.

Dip the chicken into the frying batter (step 3).

In a deep pot, heat cooking oil (I use vegetable or canola oil) until about 170 C (340 F). Add a few pieces of the battered chicken into the oil pot. *Don’t overcrowd the pot or the temperature will drop too fast and/or the chicken pieces will begin to stick together.

Depending on the size of the chicken, fry for about 4-5 minutes until the outside is golden brown. Once the first batch is done, take the chicken out and set aside on a mesh strainer or a paper towel covered plate. Set aside and continue to fry the next batch until done!

Once all the chicken is fried for the first time, add the chicken pieces back in again for the second time - about 2 minutes only. This will help make the chicken even crispier.

In a separate frypan on medium-low heat, place in all of the fried chicken. Pour in the mother sauce from step 2 and coat the chicken as the sauce reduces over the heat. Once the chicken is all coated and saucy, plate on to a pretty plate. Top with crushed roasted peanuts.

Enjoy them when the chicken is still hot!