*Note: You can also bake the chicken, if you prefer. Place the breaded chicken on a lightly oiled baking dish. Bake uncovered at 400 degrees until the chicken is golden brown and the liquid from the chicken runs clear, about 50-55 minutes. Slice them into bite-sized pieces.
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 4 tablespoons five spice powder
- Salt and pepper, to taste
- Vegetable oil, for frying
- 4 boneless skinless chicken breasts or thighs
- 2 tablespoons wasabi paste, or to taste
- 1/2 cup mayonnaise
- 2 cucumbers, sliced into ¼-inch-thick discs
In a bowl, mix together the flour, cornstarch, and five spice powder. Season with salt and pepper, to taste. Fill a large, cast-iron skillet about ½ full with cooking oil.
Place over medium heat until very hot; a pinch of flour dropped into the skillet should sizzle. Roll the chicken pieces into the breading and shake off excess flour.
Drop the pieces into the hot oil; do not crowd. Deep-fry until golden brown, about 20 minutes. Drain the fried chicken and let rest until cool enough to handle. Cut into bite-sized pieces.*
In a bowl, mix the wasabi paste with the mayonnaise. (Add more wasabi paste if you want a bolder kick.) Arrange the chicken slices on the cucumber and add a dollop of wasabi paste onto each piece.