Karaage chicken

Our version of karaage chicken tonight, we don't deep fry but instead pan fry in coconut oil as it has many health benefits and leaves a nice aroma in the kitchen.  Very similar to yesterday's meal but probably more palatable for fussy eaters (of which I do not number myself).

The chicken is coated in dry ingredients which are mixed together first: potato starch, ginger, pepper, salt (not a lot), sesame and turmeric (hence the lovely yellow colour).

We like it "just" cooked so the chicken is still nice and juicy, so it's a very quick dish to prepare.  The potato salad, salad leaves and sunblush were all shop bought so just needed served (yes we did wash the salad leaves first) straight from the container.

Sadly no sushi rice.  I love the taste but it just wouldn't go with this.  The potato salad made up for it though, creamy and with chives.  Thought that would be difficult to eat with hashi but both of us managed without any difficulties.

What delights will tomorrow's dinner bring?