Ingredients

… for the chicken dressing (Nanban sauce) (picture):

• 2 tbsp soy sauce
• 2 tbsp vinegar (rice or white)
• 2 tbsp sugar

… for the fried chicken (picture):

• 2 chicken thighs (skinned and deboned)
• 1 whisked egg (to coat)
• Flour (to coat)

… for the egg salad:

• 1 to 2 hardboiled eggs
• Mayonnaise
• Ketchup (dash)
• White or rice vinegar (dash)
• Salt (pinch)
• Sugar (pinch)

… for the cabbage slaw:

• Shredded cabbage
• White or rice vinegar
• Sugar
• Salt

Method

1. Make the rice to packet instructions.
2. Make the cabbage salad: mix vinegar, sugar and salt till dissolved, and add to shredded cabbage. Set aside for later.
3. Make the nanban sauce / chicken dressing: mix the ingredients until sugar dissolves (you can zap it in the microwave 15sc). Set aside for later.
4. Make the egg salad: thin dice hardboiled egg or mash with a fork, mix in the egg salad ingredients to taste. Set aside for later.
5. Make the chicken:
   • Prepare your coating station: place each coating ingredients (flour and whisked eggs) in a separate deep plate or bowl, and season with salt and pepper.
   • Flatten chicken thighs to even out width and get a more even cook. It is going to be coated, don’t worry if it is not the most aesthetically pleasing.
   • Coat chicken in egg then flour then egg again. Make sure to lightly shake off excess coating.
   • Pan fry the chicken on medium heat until golden and cooked through.
6. Assemble:
   • Toss chicken in dressing.
   • Plate all elements.
   • ENJOY!