Crispy Japanese Style Fried Chicken

Meanwhile, pop the panko breadcrumbs in a large bowl and season with salt and pepper. Mix together. Pop the cornflour and ground ginger in another large bowl and add the water (see ingredients for amount). Add the soy sauce (see ingredients for amount you need). Season with salt and pepper and whisk with a fork until well combined. Cut each chicken thigh into 4 pieces. Pop a high-sided frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

While the oil gets hot, dip one piece of chicken in the cornflour mixture so it's completely covered on both sides. Then dip it in the breadcrumbs to coat on both sides in the crumbs. Pop on a plate and repeat with the other chicken pieces. Once the oil is hot, carefully lay the chicken pieces in the pan and fry until golden brown, 4-5 mins each side. Transfer to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw meat.

Meanwhile, in a small bowl add the mayonnaise and sriracha (keep some mayo separate if anyone doesn't want spicy mayo). Season with salt and pepper and mix together. Set aside. Halve the shiitake mushrooms (quarter any larger ones). Peel and grate the garlic (or use a garlic press).

Pop your frying pan on medium-high heat and add a drizzle of oil. Once hot, add the mushrooms and Tenderstem® broccoli, season with salt and pepper and stir-fry until starting to brown, 2-3 mins. Add the garlic and stir-fry for 1 minute. Add a splash of water, cover with a lid (or some foil) and cook until the broccoli is tender, 3-4 mins.