Upgraded Miyazaki Chicken Nanban with 3 Creative Tartar Sauce Variations

Steps

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1. 1
   Season the chicken thigh with a pinch of salt, coat it in potato starch, then dip it evenly in beaten egg.
   ▶ ≈0:56
2. 2
   Deep-fry the chicken at about 180°C (356°F) for around 20 minutes until the surface turns golden and crispy while the inside stays juicy and fully cooked.
   ▶ ≈5:50
3. 3
   While the chicken is still hot, drizzle it with the sweet-and-sour sauce made from soy sauce, rice vinegar and sugar, letting the chicken soak up the flavors.
   ▶ ≈6:36
4. 4
   Mash the boiled eggs, finely chop the onion, and mix with mayonnaise to make the base tartar sauce, then divide it into three equal portions.
   ▶ ≈7:29
5. 5
   Into the first portion, mix in chopped scallion, Sichuan pepper powder, chili oil, white sesame seeds and yogurt to create a Chinese-style tartar sauce.
   ▶ ≈7:29
6. 6
   Into the second portion, mix in chopped kimchi and yogurt to make a tangy, spicy kimchi-flavored tartar sauce.
   ▶ ≈8:09
7. 7
   Into the third portion, stir in curry powder and yogurt to create a rich curry-flavored tartar sauce.
   ▶ ≈8:32
8. 8
   Slice the sauce-coated fried chicken and plate it, serving alongside the three different tartar sauces to enjoy contrasting flavor profiles.
   ▶ ≈8:58