Directions

To Prepare

1. Place eggs in a small saucepan and cover with water. Bring water to boil and turn heat to low and simmer for 6 min.
2. Once done, quickly transfer eggs into a bowl filled with cold water and ice. Let eggs soak for 10 mins. Peel off the shells and chop eggs into coarse bits.
3. To prepare the tartar sauce, place chopped eggs, chopped celery, lemon zest, lemon juice, mayonnaise and salt in a mixing bowl. Mix everything well.
4. Add in chopped spring onions and give it a stir. Set aside.
5. Mix all the nanban sauce ingredients together and heat it up in a small frying pan until sugar has melted and sauce bubbles. Set aside to cool.

To Make

1. Fill a small frying pan with oil up to half the pan and heat it up to 170°C.
2. Season both sides of the chicken thighs with some salt and black pepper. Coat them with flour and shake away any excess.
3. Beat egg in a bowl, coat floured chicken thighs with the beaten egg.
4. Fry chicken for 4-5 mins on each side. Drain excess oil on cooling rack.
5. Increase oil temperature to 185°C and fry the chicken a second time for 2-3 mins or until golden. Drain excess oil on cooling rack.
6. Before serving, coat both sides of the chicken in nanban sauce.
7. To serve, place chicken on a dish and scoop a few dollops of the tartar sauce over the chicken and serve with lettuce and cherry tomato on the side.