Japanese Chicken Nanban

Ingredients

• 500 g Boneless chicken thighs
• 6 Tablespoons Bread flour
• 1 teaspoon shichimi togarashi (seven spice powder)
• Marinade ingredients
• 1 Whole egg
• 30 cc Rice wine
• 0.5 teaspoon Salt
• 0.5 teaspoon white pepper powder
• 1 teaspoon shichimi togarashi (seven spice powder) -optional
• Nanban sauce
• 4 Tablespoons Soy sauce
• 4 Tablespoons White vinegar
• 2 Tablespoons Mirin
• 1 teaspoon Caster sugar
• Tartare sauce
• 1 Boiled egg
• 2 Tablespoons Chopped onion
• 2 Tablespoons Chopped gherkin
• 2 Tablespoons Mayonnaise
• 1 teaspoon French mustard
• 1 teaspoon Honey
• 1 pinch Salt
• 1 pinch Black pepper

Steps

1. Put the chicken chunks into the marinade and mix well. Leave in the fridge for 30 minutes.
2. Put all the ingredients for Nanban sauce into a sauce pan and bring it to boil. Then set it aside to cool.
3. Put chopped onion in a bowl and add in a small pinch of sugar and salt. Marinate for 10 minutes and squeeze all the liquid out.
4. Add all the ingredients for tartare sauce into a bowl and mix them well.
5. Add in bread flour into the chicken bowl and let chicken chunks are coated with flour.
6. Deep fry or pan fry the chicken chunks. Make sure they are all cooked and crispy. Dip all the chicken in the Nanban sauce and then place them on the serving plate. Pour the tartare sauce and sprinkle some shichimi togarashi (seven spice powder). Enjoy~