Ingreadient :

• 1kg chicken wings
• 4 tbsp koji
• 125ml sriracha sauce
• 100ml runny honey
• 125g butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 lime, juice only
• Chives
• Spring onions
• Chillies
• 400g sushi rice, cooked
• 3 tbsp of rice vinegar
• 1 avocado, peeled and thinly sliced
• 8 thin slices of cucumber
• 4 nori sheets
• Few chives or coriander
• 50ml ponzu
• 6 chicken fillets
• 50g plain flour
• 2 eggs
• 100g panko
• Vegetable oil for frying

Direction :

1. Coat the chicken in koji, leave to marinade in the fridge for 1 hour, pat dry.
2. Deep fry at 160C until crisp and golden.
3. Place all of the ingredients for the sauce into a pan and bring to the boil. Then, use the sauce to coat the wings, sprinkle with chives, onions and chillies.
4. Pané the chicken and deep fry at 170c for 4 to 5 minutes. Then, chill.
5. For the rolls, place cling film all over the sushi mat, then place a nori sheet on top – using wet fingertips -, then again cover in rice in a thin flat layer. Then place cucumber, chicken, avocado and chives or coriander at the bottom end and roll up tightly. Repeat with another nori sheet.
6. To serve, slice all 4 rolls into 6 even-sized pieces and plate up with the dip.