How To Prepare

1. Begin by cutting your chicken breast fillets in long strips of about 50g each. Once done, grab a clean plastic bag and put them in before sprinkling on the karaage chicken seasoned flour.

2. Shake your plastic bag, making sure the karaage flour and the chicken breast fillets mix well, coating the fillets. Leave to stand for a few minutes so the chicken absorbs the full flavour of the spices.

3. Grab a frying pan and glug in some sesame oil over a medium heat. Once the pan is hot enough, add the chicken breast fillets coated with seasoned flour. If there is some flour left in the bag, just spread it evenly on the chicken. Cover the pan with a lid and let it cook for two minutes.

4. Once the chicken breast fillets have turned a golden brown, remove the lid and raise the heat to high, before turning them over and shaking the pan gently or stirring. This final step will make them even crispier.

5. While your chicken is cooling down, grab a sheet of harumaki spring roll wrappers and cut some strips to make the karaage mummies’ bandages.
   Cut little squares of nori seaweed and place them where you want to draw your mummy’s face. Once done, stick the bandages on with a bit of water.

6. Now let’s go back to our frying pan. Splash a bit more sesame oil in the pan and let your mummies cook for one or two minutes on each side. Take your slice of cheese and cut it to make the eyes. Place each mummy on a bamboo skewer if you want some mummy yakitori.