Preparation

Make the tare sauce

• Combine the vinegar, soy sauce, mirin, sugar, and pepper flakes in a small saucepan. Bring to a boil over medium-low heat, stirring occasionally until the sugar dissolves. Remove from the heat and set aside.

Make the tartar sauce

• Put the onion in a small bowl. Add 1 tsp. salt and massage into the onion. Cover with 1/4 cup cold water. Let sit 5 minutes. Drain and rinse the onion, then squeeze out the excess water using paper or kitchen towels.
• In another small bowl, combine the onion, mayonnaise, eggs, pickle, parsley, 1/4 tsp. salt, and a few grinds of black pepper, and mix well. Cover and refrigerate until ready to use.

Make the chicken

• Put the chicken between sheets of parchment, and gently pound to 1/2-inch thickness. Season generously with salt and pepper. Pour the oil in a large Dutch oven or other heavy-duty pot until two-thirds full. Heat the oil to 350°F.
• Meanwhile, put the flour and eggs on separate rimmed plates. Put racks over two large rimmed baking sheets, and set aside.
• 疏浚鸡轻轻面粉和动摇off any excess. Then dip the chicken in the egg on both sides. Working in batches, fry the chicken until golden-brown, about 3 minutes. Transfer to one of the prepared racks, let rest for 1 minute, and then dip into the Tare Sauce (the chicken must be hot when dipped in the sauce). Transfer the dipped chicken to the second prepared rack. Repeat with the remaining chicken.
• Thinly slice the chicken. Divide the cabbage among serving bowls or pile on a large platter, and top with the sliced chicken and dollops of tartar sauce. Garnish with the parsley, and serve with the remaining sauces at the table.