Chicken Nanban - Japanese Fried Chicken with Nanban Sauce and Tartar Sauce

Steps

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1. 1
   Make the nanban sauce by combining soy sauce, vinegar, sugar, and mirin in a small saucepan.
   ▶ ≈1:25
2. 2
   Place the saucepan on the stove, bring to a boil, and simmer for 2 to 3 minutes until sugar dissolves completely. Remove from heat and set aside.
   ▶ ≈1:44
3. 3
   Fill a pot with water and bring to a boil. Gently lower in two eggs and boil for about 12 minutes until hard-cooked.
   ▶ ≈1:54
4. 4
   Finely dice a quarter of an onion and soak it in cold water for about 10 minutes to reduce sharpness. Squeeze out excess water with your hands or cheesecloth.
   ▶ ≈2:12
5. 5
   Thinly slice one green onion.
   ▶ ≈2:36
6. 6
   Once the eggs are cooked, peel and finely chop them.
   ▶ ≈2:49
7. 7
   Combine the chopped eggs, onion, and green onion in a medium bowl. Add Kewpie mayonnaise, lemon juice, ketchup, salt, and black pepper. Mix well to create the tartar sauce.
   ▶ ≈3:06
8. 8
   Gently pound the chicken thighs with the back of a knife to ensure even thickness. Make small cuts along the edges to prevent curling during frying.
   ▶ ≈3:46
9. 9
   Season both sides of the chicken lightly with salt and pepper, then coat evenly with all-purpose flour.
   ▶ ≈4:18
10. 10
    Crack an egg into a bowl and beat thoroughly to create the egg wash coating.
    ▶ ≈4:25
11. 11
    Fill a pot with oil and heat to 170°C (340°F).
    ▶ ≈4:33
12. 12
    Dip each piece of chicken into the egg wash, ensuring no dry spots, then gently add to the hot oil skin-side down. Fry all pieces for about 7 to 8 minutes until fully cooked through.
    ▶ ≈4:43
13. 13
    Drain the cooked chicken well and dunk it in the nanban sauce, moving it around to ensure thorough coating.
    ▶ ≈5:06
14. 14
    Arrange lettuce and shredded cabbage on a plate. Place the fried chicken alongside. Top generously with the homemade tartar sauce. Optionally garnish with cherry tomatoes.
    ▶ ≈5:19