Crisp chicken with Japanese potato salad

For potato salad, cook potatoes in a saucepan of salted boiling water until very tender (10-12 minutes). Drain, cover with a clean towel and stand to steam dry and cool (10-15 minutes). Transfer to a large bowl and using a fork, coarsely break up potatoes into irregular-sized pieces. Set aside. Cook eggs in a small saucepan of boiling water until cooked to medium (8 minutes). Refresh in iced water, peel and coarsely chop. Set aside. Whisk mayonnaise, mustard and vinegar in a jug. Add eggs, spring onion and dressing to bowl with potatoes and toss well to coat. Season and set aside.

Meanwhile, using a sharp knife, poke holes into chicken skin (see tip), then place in a bowl with garlic, soy sauce, sake, mirin and sesame oil.

Place potato starch in a bowl. Working with one piece of chicken at a time, drain from marinade and toss in potato starch to coat. Shake off any excess starch and transfer to a tray lined with baking paper. Repeat with remaining chicken.

Heat 1cm oil in a large frying pan over medium-high heat. Shallow-fry chicken, in batches, turning once, until golden and cooked through (3-4 minutes each side). Drain on paper towel.

Thickly slice chicken. Divide chicken and potato salad among plates and serve scattered with extra spring onion and togarashi.