Steps

1. Trim excess skin, fat, bones, and tendons from one chicken thigh.
   🕒 02:20
2. Pound the chicken to an even thickness.
   🕒 02:53
3. Sprinkle salt and pepper in a shallow dish and coat both sides of the chicken.
   🕒 03:11
4. In a bowl, whisk one egg, then add 2 tbsp all-purpose flour and 1 tbsp potato starch. Mix until a thick batter forms.
   🕒 03:51
5. Dip the seasoned chicken into the batter and rub it in thoroughly. (Key Tip!) Let the coated chicken rest for 10-15 minutes before frying for better adherence.
   🕒 04:22
6. Finely chop one boiled egg.
   🕒 04:55
7. Finely chop 3 green onions.
   🕒 05:06
8. Finely chop 6 pickled shallots in sweet vinegar.
   🕒 05:15
9. In a separate bowl, combine 4 tbsp mayonnaise, 1 tsp sugar, and juice from 1/4 lemon. Mix well to make the tartar sauce.
   🕒 05:23
10. In another bowl, combine 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water, and 1 tbsp sugar. Stir until the sugar dissolves to make the sweet and sour sauce.
    🕒 06:13
11. Heat oil to 170°C (340°F). Fry the battered chicken, skin-side down, for 3 minutes. (Key Tip!) Do not disturb the chicken initially to prevent the coating from coming off. Frying in a larger piece keeps it juicy.
    🕒 06:47
12. After frying for 3 minutes, remove the chicken from the oil and let it rest for 3 minutes. (Key Tip!) The residual heat will cook the inside thoroughly.
    🕒 08:13
13. Place the rested chicken back into the hot oil, skin-side up (meat-side down), and fry for another 3 minutes. (Key Tip!) Double-frying makes the coating crispy by evaporating moisture and ensures the final cooking.
    🕒 09:45
14. Cut the fried chicken into bite-sized pieces.
    🕒 12:23
15. Arrange shredded cabbage, kaiware sprouts, and 2 cherry tomatoes on a plate.
    🕒 12:33
16. Place the chicken pieces on the plate and drizzle with the sweet and sour sauce.
    🕒 12:55
17. Top with the prepared tartar sauce.
    🕒 13:05