Step by step

Method

4 steps

1. 1

   Cut boneless chicken thighs into bite-size strips. Season with salt and pepper, then dredge in flour (or a flour–egg dip if you want a thicker coat). Shake off excess so the oil stays cleaner.

2. 2

   Heat ½ inch oil in a skillet to about 350°F. Fry the chicken in batches 3–4 minutes per side until deep gold and 165°F inside. Drain on a rack. While it's hot, splash with a quick nanban pickle: equal parts soy sauce, rice vinegar, and a pinch of sugar (about 2 tablespoons each liquid) — the chicken should hiss and smell sweet-tart.

3. 3

   Stir up a quick tartar: mash 2 chopped hard-boiled eggs with 3–4 tablespoons mayo, a spoon of finely minced onion or pickle relish, a squeeze of lemon or rice vinegar, salt, and pepper. It should look chunky, not smooth.

4. 4

   Plate the chicken, spoon tartar on top or beside, and add shredded cabbage if you've got it. Sweet-vinegar chicken plus creamy tartar is the whole move — serve while the crust still has life.