Prepare the marinade: in a small bowl or jug, combine the soy sauce, mirin, lemon juice (see notes), ginger, garlic, and chilli, stirring to amalgamate.

Place the chicken in a dish and pour over the marinade - it can remain in the marinade for as little as 15 minutes or up to 2 hours.

When ready to cook, preheat the oven to 200° and line a baking tray with baking paper.

Add the beaten egg and flour to the chicken in the dish, and stir to combine and coat.

Mix the crushed cornflakes with the sesame seeds on a flat plate and dredge each piece of chicken until well coated.

Place the crumbed chicken pieces on the lined baking tray and spray with spray oil.

Bake for 20 minutes, until the largest tender is cooked through.

Remove from oven and serve with my spinach and coconut rice and a cabbage/sprout slaw with soy/sesame oil dressing OR with a soba noodle salad.

Either way, my Ton Katsu sauce and Kewpie mayo are essential!