Japanese Chicken Nanban with Tartar Sauce

Ingredients

• Main Ingredients:
• 2 boneless chicken thighs
• Corn flour (as needed)
• A pinch of salt
• A pinch of garlic powder
• A pinch of white pepper
• Sweet Vinegar Sauce:
• 3 tbsp raw sugar
• 2 tbsp rice wine vinegar
• 1.5–2 tbsp light soy sauce
• Tartar Sauce:
• 4 tbsp Kewpie Mayonnaise
• 1 boiled egg (roughly chopped)
• ½ small purple onion (finely chopped)
• 4 cm Continental cucumber (finely chopped)
• ½ - 1 tsp wasabi paste
• 1tsp rice wine vinegar
• A pinch of salt
• A pinch of black pepper

Method

1. Boil an egg, then finely chop it along with the onion and cucumber. In a bowl, mix the mayonnaise and wasabi paste until smooth. Fold in the chopped ingredients, season with salt and black pepper, and set aside.
2. In a small bowl, whisk together the sugar, vinegar, and soy sauce until dissolved. Set aside.
3. Cut the chicken into bite-sized pieces and place in a zip-lock bag with salt, garlic powder, and white pepper. Add cornflour, seal, and shake to coat evenly.
4. Heat a generous amount of oil in a frying pan over medium-low heat. Shallow-fry the chicken, turning occasionally, until golden and crisp. Drain on paper towels.
5. Increase the heat to medium-high, pour in the sweet vinegar sauce, and toss the chicken until glossy and well coated.
6. Pile onto a serving plate and drizzle with tartar sauce. Serve with steamed rice and a crisp green salad.

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 300G
• S&B - S&B Japanese Wasabi Tube Paste 43G
• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR