Chicken nanban

Step 1: Put 3 eggs in a pan of boiling water and boil for 11 minutes, until hard. Cool in cold water and peel.

Step 2: Soak ¼ onion in cold water for 5 minutes, then squeeze it dry in kitchen paper.

Step 3: Chop the eggs finely and mix with the onion, 1 oz gherkins or cucumber pickles, 3 ½ oz Japanese mayonnaise, 1 tsp lemon juice, 1 tbsp parsley and 1 pinch salt and black pepper. Chill until needed.

Step 4: Stir 4 tbsp rice vinegar, 3 tbsp soy sauce and 3 tbsp sugar in a small pan over medium heat just until the sugar dissolves, then pour into a wide, shallow dish.

Step 5: Pat 1 ⅓ lb boneless chicken thighs, skin on dry. Prick the skin a few times with a fork and season with ½ tsp salt and ¼ tsp black pepper.

Step 6: Heat 3 cups vegetable oil for frying in a deep, heavy pan to 350°F/340 °F, filling it no more than a third full.

Step 7: Coat each piece of chicken in 1 ¾ oz plain flour, shake off the excess, then dip it in 2 eggs so it is fully coated.

Step 8: Fry 2 pieces at a time for 6 to 7 minutes, turning once, until deep golden and the thickest part reaches 165°F/165 °F with clear juices. Drain on a rack for 1 minute.

Step 9: Dip each hot piece in the sweet vinegar for about 5 seconds per side, then lift it out. Common mistake: leaving the chicken sitting in the vinegar; the egg coating goes soggy and slides off, so dip, turn and remove.

Step 10: Slice the chicken into thick strips and serve on 7 oz white cabbage with 8 cherry tomatoes, with a generous spoonful of tartar sauce over the top.