Chicken: Dice 2 chicken thighs into bite sized pieces and add to a bowl with 3 tbs soy sauce, 1 tbs mirin, 1 tsp crushed garlic and 1 tsp crushed ginger. Mix well and marinate for at least 20 minutes. Coat each piece in ½ cup potato starch or cornflour, shaking off any excess.

Rice: Cook 1 cup white rice as per packet instructions.

Fry: Heat a generous pour of canola oil in a deep pan to medium heat. Shallow fry the chicken in batches for 3-4 minutes until golden and crispy. Drain on paper towels.

Assemble: Spoon rice into bowls and top with karaage chicken, sliced avocado and cucumber. Drizzle with Japanese mayo and chilli oil and finish with sliced spring onion.