Chicken Nanban (チキン南蛮)

Step 1

Start by finely dicing 1/4 an onion, 1 small gherkin and 2 boiled eggs.

Step 2

Add them to a bowl along with the rest of the tartar sauce ingredients and mix until well incorporated. Store in the fridge until serving time.

Step 3

Take a small bowl and mix 1 tbsp sugar, 1 tbsp soy sauce and 1 1/2 tbsp rice vinegar together. This is your nanban sauce, set aside for later.

Step 4

Cut your chicken into bitesize pieces.

Step 5

Transfer them to a bowl and sprinkle with salt, pepper and 1 tbsp of weak flour. Mix until the chicken is coated.

Step 6

Crack an egg into the bowl and mix thoroughly with the chicken.

Step 7

Add 2 tbsp of potato starch (or corn starch) and mix until well incorporated.

Step 8

Heat a pan on medium and add 2 tbsp of oil.

Step 9

Once hot, place the chicken pieces into the pan with the skin side down. Fry for 3 minutes on each side. (Cook bigger chicken pieces for longer.)

Step 10

When the chicken is cooked through, turn the heat down to medium low and add the nanban sauce to the pan.

Step 11

Mix the chicken around in the sauce until every piece is covered.

Step 12

Once the sauce is thick and glossy, remove the pan from the heat.

Step 13

Transfer the chicken to a plate and top with your homemade tartar sauce. (Optional - add chili threads or parsley for extra garnish)

Step 14

Enjoy with a side salad and rice!