Crispy Miso and Ginger Fried Chicken with Miso Mayonnaise



800 g skinless chicken thigh fillets, cut into 2cm wide strips
1/2 cup white miso (shiro miso)
1 tbsp finely grated ginger
2 cloves garlic, crushed
1/4 cup mirin
2 tbsp rice wine vinegar
vegetable oil
110 g self raising flour
110 g corn flour
cayenne pepper, to sprinkle
baby mint leaves, for garnish
pickled ginger (store-bought), to serve

(Miso Mayonnaise):
1/2 cup Kewpie japanese mayonnaise
1 tsp English mustard
2 tsp white miso
1 tsp rice wine vinegar