Grate celeriac root on the large side of a box grater. Transfer to a bowl, squeeze over lemon juice and mix well.

Combine mayonnaise, dijon, green chilli, soy sauce, parsley and spring onion. Stir through grated celeriac. Taste and season with salt and pepper as needed.

Using a meat mallet, carefully flatten chicken fillets down to approx 1cm thickness. Season with salt.

In a large bowl, combine egg, ginger, garlic and soy sauce. Place chicken fillets into the egg mix and coat well.

Combine rice flour and cornstarch then add to the chicken-egg mixture. Working quickly massage flour into the chicken to create a batter.

Heat 1/2 high oil in a frying pan to approx 170˚C (to test this add some salt flakes or breadcrumbs to the oil and when it breaks the surface and bubbles the oil is ready).

Add chicken schnitzels to the oil and fry for a few minutes on each side until the outside is browned and crispy and centre cooked through.

Set schnitzels aside to rest. Pour away half the oil from the frying pan and crack in eggs. Fry until crispy around the edges. Season with salt.

Divide celeriac remoulade between plates, layer over karaage schnitzels and top with a fried egg. Garnish with black sesame seeds if you have them.