One of my favourite foods is fried chicken, so I needed to find a Paleo alternative to the classic version. I have managed to come up with many recipes that keep me happy, but none more so than this version with Japanese inspiration.

I love serving it with a really fresh and crispy daikon (Japanese white radish) salad or even just a lovely green onion salad that packs a punch. But don’t stop here; play around with different spices and herbs and take inspiration from around the globe.

• 1 teaspoon ginger peeled and grated
• 2 garlic cloves minced
• 1 egg yolk
• 2 tablespoons white wine
• 3 tablespoons wheat-free tamari coconut aminos
• 1 tablespoon sesame oil
• 800 g boneless, skinless chicken thighs cut into 2-inch (5 cm) pieces
• 75 g almond meal
• 90 g tapioca starch (¾ cup)
• coconut oil duck fat, tallow or other good quality fat for frying
• baby shiso leaves (optional) to serve
• sesame seeds toasted, to serve
• Ichimi togarashi (Japanese ground red chilli) optional
• Miso Mayonnaise
• 120 mls mayonnaise (½ cup)
• 1 teaspoon white miso paste
• 1 tablespoons bonito flakes crushed in your hands to form a powder

• To make the miso mayonnaise, combine the mayonnaise, miso, and bonito powder and mix until blended. Set aside.
• To make the seasoning marinade, combine the ginger, garlic, egg yolk, wine, tamari, sesame oil, 1 teaspoon sea salt, and some freshly cracked black pepper. Add the chicken, turning the pieces until well coated. Marinate in the refrigerator for 10 to 15 minutes.
• In a shallow bowl, mix together the almond meal and tapioca starch. Lift the chicken out of the marinade and coat the chicken with the almond meal mixture, shaking off any excess.
• Fill a wok or saucepan halfway with coconut oil and heat over medium heat to reach 170°C. Add one piece of chicken to the oil to test; it should bubble right away. Deep-fry the chicken in batches until golden brown, crispy and cooked through, 2 to 3 minutes. Place on paper towels to drain the excess oil. Season with salt and pepper.
• To serve, thread the chicken pieces onto eight skewers. Garnish with the shiso leaves (if using), sesame seeds, and ichimi togarashi. Pass the mayonnaise alongside.

• CALORIES: 602
• CARBS: 29g
• FATS: 39g
• PROTEIN: 40

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