Directions
To Prepare
- Place eggs in a small saucepan and cover with water. Bring water to boil and turn heat to low and simmer for 6 min.
- 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.
- To prepare the tartar sauce, place chopped eggs, chopped celery, lemon zest, lemon juice, mayonnaise and salt in a mixing bowl. Mix everything well.
- Add in chopped spring onions and give it a stir. Set aside.
- 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
- Fill a small frying pan with oil up to half the pan and heat it up to 170°C.
- Season both sides of the chicken thighs with some salt and black pepper. Coat them with flour and shake away any excess.
- Beat egg in a bowl, coat floured chicken thighs with the beaten egg.
- Fry chicken for 4-5 mins on each side. Drain excess oil on cooling rack.
- 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.
- Before serving, coat both sides of the chicken in nanban sauce.
- 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.
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