This recipe is quite involved due to the pickling process, so if you want to save some time just use shop-bought pickles instead.


  • a bunch coriander, roughly chopped
  • for deep-frying sunflower oil
  • 5 tbsp mayonnaise
  • 200g sushi rice
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp buckwheat
  • 1 corn on the cob
  • a handful salad leaves
  • ½ lime, juiced
  • 4 egg yolks
  • a pinch (optional) gochugaru (Korean chilli flakes) or dried chilli flakes


  • 250ml rice vinegar
  • 75g caster sugar
  • 1 tsp fine sea salt
  • ½ daikon, peeled and cut into thin half moons


  • 250g chicken thigh fillets, cut into 3cm chunks
  • finely grated to make 2 tsp ginger
  • finely grated to make 2 tsp garlic
  • 2 tbsp sake
  • 3 tbsp soy sauce
  • 2 tsp caster sugar
  • 100g potato starch
  • 1 tsp ground turmeric


  • STEP 1

    For the pickle, tip the rice vinegar, sugar and 250ml water into a small pan and gently heat until the sugar dissolves. Cool completely.

  • STEP 2

    Sprinkle the salt over the daikon in a colander, leave to drain for an hour, then squeeze out any excess water. Tip into a bowl, pour over the cooled pickling liquid and chill for at least 6 hours but preferably overnight.

  • STEP 3

    For the karaage chicken, put the chicken into a small bowl and add the ginger, garlic, sake, soy sauce and sugar. Cover and chill for at least 6 hours but preferably overnight.

  • STEP 4

    To make the coriander mayo, add the coriander to a food processor with 2 tbsp of sunflower oil and blitz to a purée. Transfer to a bowl and fold in the mayo.

  • STEP 5

    Wash and cook the sushi rice according to pack instructions, then season with the soy sauce and sesame oil, and cover until ready to serve.

  • STEP 6

    To make the toasted buckwheat, heat a splash of oil in a pan and toast the buckwheat until aromatic and lightly browned.

  • STEP 7

    To make the sweetcorn, bring a large pan of lightly salted water to the boil, add the cob, cover and simmer for 5 minutes or until the kernels are tender. Drain, cool slightly then use a large sharp knife to carefully remove the kernels.

  • STEP 8

    Put the potato starch and ground turmeric onto a plate and mix together. Drain the chicken and dredge the pieces through the flour until completely covered. Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Carefully lower some of the chicken into the oil and cook for 4-5 minutes until really crisp and brown, then drain on kitchen paper and season. Repeat with the remaining chicken.

  • STEP 9

    Toss the salad leaves with lime juice.

  • STEP 10

    To serve, add a dollop of coriander mayo to the bottom of the bowl, top with rice and create a small indent in the middle to hold an egg yolk. Top with corn, pickled daikon, fried chicken and sprinkle with buckwheat, salt and gochugaru, if you like.


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