Ingredients

Step by step

1. Bring a pan of water to a simmer, lower in the eggs and cook for 6 minutes (7 minutes if the eggs are fridge-cold to start with). Run under a cold tap until they are completely cold, then peel and set aside.
2. Make up the wasabi mayo by mixing the paste into 1 teaspoon of the mayonnaise initially, then stirring through the rest of the mayonnaise. Cover and put in the fridge until needed.
3. Put the chicken, spring onions, ginger, garlic and cornflour in a food processor and pulse to make a sausagemeat-like texture. Stir in the teriyaki sauce then divide into 4 balls. Put each one on a piece of clingfilm and flatten out.
4. Sit a peeled egg in the middle of each chicken disk, then use the clingfilm to fold the meat around the egg so that it is completely covered, making sure the chicken is an even thickness all the way round and that there are no cracks, then wrap tightly. Chill the eggs for at least 30 minutes to firm up.
5. Once chilled they can be coated. Pour the beaten eggs into a shallow dish. Put the breadcrumbs and flour on separate plates, seasoning the flour with salt and pepper. Roll the Scotch eggs in the flour, shake off the excess, then dip into the egg mix and roll in the breadcrumbs, then dip back in the egg and into the breadcrumbs again. Put in the fridge to firm up for another 30 minutes.
6. Heat the vegetable oil in a large, deep pan over a medium-high heat to 160°C (it should be no more than half full with oil). Fry the eggs in the oil, a couple at a time (depending on the size of your pan) for 10-12 minutes, until crisp and golden. Drain on kitchen paper and allow to cool a little before serving with the wasabi mayo.
7. Watch this...

   Teriyaki chicken Scotch eggs