Tonight for dinner we had... kara-age and tonkatsu sauce with whole egg mayo and rice and cucumber... and it was soooooooo goooooood. I should have taken photos!
:-) This one is from http://www.abc.net.au/goldcoast/stories/s1165156.htm

Karaage Fried Chicken

Chef: Nick Kittel

Japanese food is top stuff; I can’t get enough of it. As I matter of fact I can be quoted as saying, “if I could only ever eat one cuisine for the rest of my life, it would probably be Japanese (or Italian).” Japanese food is easy, nutritious (apparently Japan has one of the lowest instances of heart disease in the world!?) and absolutely delicious. Karaage chicken is no exception. It is so easy to make, you would be kicking yourself if you went to the greasy competition on a Friday night as opposed to making this at home and serving it with a salad.

Degree of difficulty: Low

You need:
500gm to 1kg of chicken thigh (de-boned)
Two tbsp of soy
Two tbsp of ginger juice
One tbsp of sake rice wine
Corn starch
Salt and pepper
Vegetable oil (for frying)
Lemon wedges
Japanese mayonnaise

Method:
Cut the chicken thighs into bite-sized pieces and set aside. Make the marinade by combining the soy, ginger-juice and sake and a large mixing bowl and add the chicken pieces, let this marinade for at least 30 minutes.

Once the chicken has marinaded, remove from the mix and coat with seasoned corn starch (corn starch which has salt and pepper mixed through it), I find that is you do this in a plastic bag, it is a lot easier to clean up.

Heat the oil in large pot or deep-fryer until it is ready to fry, then add the chicken pieces and cook until golden brown.

Serving Suggestion: Drain the chicken pieces until all excess oil is removed. Place on a large serving plate, with a side of Japanese mayonnaise and some lemon wedges, garnish with some spring onions. Serve, to applause and enjoy.

And this one... I can't remember where I googled this one from! Plus I sort of guessed it a bit. It was awesome anyway. I used a tiny bit of powdered garlic, and made the ginger into juice so it was a smoother sauce, since garlic sets off my burpies right now.

1 cup ketchup
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons mirin
1 tablespoon Worcestershire sauce
1 teaspoon minced gingerroot
1 large garlic clove, minced

In a small bowl, combine all ingredients; mix well. Cover and let
stand 30 minutes for flavors to develop.