Start by cutting skinless thigh fillets into manageable pieces
In a bowl add ginger, garlic, GF soy, mirin, sesame oil, chilli oil and white pepper, mix and leave to marinate in the fridge for at least an hour, but up to 24 hours
Julienne (cut into thin strips or cheat like me with a julienne peeler) some carrots, slice some red onions, chillis and whatever other random vegetable that takes your fancy
Mix the white vinegar and sugar put it on a medium heat until the sugar is dissolved and pour it over the vegetables in a heat proof bowl, leave for at least an hour, (I always make more than is required and keep in the fridge for salads, sandwiches and to just snack on).
Drain the marinade from chicken a coat with potato starch (I throw it all into a plastic bag and shake it up, but that might be inappropriate)
Heat the peanut oil in a heavy based pan until it reaches 187℃/370℉ (okay, 180℃/350℉ works but be non-conformist)
Fry the chicken until it is cooked through and looking crispy (about 2-3 minutes each side) remember to turn it, if making a decent batch or you have a small pan, cook in batches and keep the rest warm in the oven
Meanwhile cook the rice and edamame to packet instructions
Assemble in bowls as such; rice, edamame, chicken, picked vegs, Japanese mayo, spring onions, a sprinkle each of sesame seeds and shichimi togarashi
