Teriyaki Chicken Nanban

Steps

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1. 1
   Make the tartar sauce: crack an egg into a microwave-safe bowl, poke holes in the yolk with a fork, and lightly break up the egg white. Cover loosely with plastic wrap and microwave at 600W for 50 seconds.
   ▶ ≈1:57
2. 2
   Remove from microwave, remove the plastic wrap, and stir gently. Cover again and microwave at 600W for another 20 seconds. Let cool to lukewarm.
   ▶ ≈2:33
3. 3
   Once cooled, add mayonnaise, vinegar, salt, and pepper to the egg mixture. Mix well to create the tartar sauce and set aside.
   ▶ ≈3:24
4. 4
   Prepare the chicken: trim excess fat, sinew, and blood spots. Separate the meat along its natural seam into two sections, then cut into bite-sized pieces.
   ▶ ≈3:34
5. 5
   Season the chicken pieces with salt and black pepper, then coat evenly with cake flour.
   ▶ ≈4:24
6. 6
   Mix together soy sauce, mirin, sugar, and vinegar to make the teriyaki glaze.
   ▶ ≈5:31
7. 7
   Add oil to a frying pan and heat for about 30 seconds. Place the chicken skin-side down and cook for 2–3 minutes until golden brown.
   ▶ ≈5:55
8. 8
   Flip the chicken to the meat side, reduce heat to low, cover with a lid, and steam for about 4 minutes.
   ▶ ≈6:45
9. 9
   Remove the lid, turn heat to medium, and flip the chicken again. Cook the skin side for about 30 seconds, then flip and cook the meat side for another 30 seconds until cooked through.
   ▶ ≈7:10
10. 10
    Turn off the heat and wipe away excess oil with a paper towel. Pour the teriyaki glaze over the chicken, turn heat to medium, and toss the chicken continuously for about 1 minute until the sauce thickens and coats evenly.
    ▶ ≈7:30
11. 11
    Plate the chicken, pour the tartar sauce generously over it, and optionally garnish with green onions.
    ▶ ≈9:10