Today had a crispness to it, inspiration for a Korean inspired chicken dish.
Marinate chicken pieces in garlic, ginger, salt, pepper and fish sauce for at least 30 minutes. Make a tempura batter and then dip and fry the chicken till crisp. Drain off oil.
Make a chilli sauce (20 red long red chillies – soaked overnight in coconut vinegar, then cook for 15 minutes with 1/4 cup of sugar) blend this with some fish sauce, lime juice and peanuts.
Pour chilli sauce over the top and serve with shredded shiso leaves.