1. For the tartar sauce, hard-boil two eggs for 10 minutes, cool, peel and chop them finely; finely chop the gherkins and onion too, and mix everything with the mayonnaise and pepper.
2. For the nanban sauce, bring the rice vinegar, soy sauce and sugar to the boil in a pan until the sugar dissolves, then set aside.
3. Pound the chicken thighs to an even thickness, salt them, dredge in flour and then dip in the two raw eggs, beaten.
4. Heat the oil to 170 °C in a deep frying pan and fry the thighs for 4-5 minutes per side until golden and cooked through.
5. While still hot, dip the chicken briefly into the nanban sauce on both sides so it soaks it up.
6. Slice, spoon over plenty of tartar sauce and serve with rice and finely shredded cabbage.
Tip: Chicken nanban comes from Miyazaki prefecture, where it is still considered soul food. "Nanban" refers to the Portuguese traders who brought vinegar marinating to Japan in the 16th century.
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