Miyazaki Chicken Nanban with Sweet-Sour Glaze and Egg Tartar Sauce

What you need

• 600 g (1 1/4 lb) boneless chicken thighs, skin on, about 2 large thighs
• 1 tbsp sake
• 1/2 tsp fresh ginger, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp plain flour
• 4 large eggs, 2 for the batter, 2 for the egg sauce
• 300 ml (1 1/4 cups) vegetable oil, for shallow frying
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp sugar
• 3 tbsp water
• 4 tbsp mayonnaise
• 2 tbsp onion, very finely chopped

Method

Restated from the original video

1. 1

   Toss the thighs with the sake, ginger, half the salt and the pepper. Leave for 15 min.

2. 2

   Lower 2 of the eggs into boiling water and simmer for 10 min. Cool in cold water, peel and chop finely.

3. 3

   Mix the chopped eggs with the mayonnaise, onion and a pinch of salt. Chill the egg sauce.

4. 4

   Stir the rice vinegar, soy sauce, sugar and water in a shallow dish until the sugar dissolves.

5. 5

   Pat the thighs dry and dust with the flour, shaking off the excess.

6. 6

   Beat the remaining 2 eggs with a pinch of salt in a second shallow dish.

7. 7

   Heat the vegetable oil in a wide skillet to 175 °C (350 °F). The oil should be about 1 cm (1/2 in) deep.

8. 8

   Dip each floured thigh in the beaten eggs and lay it skin side down in the oil. Fry for 5 min until golden.

9. 9

   Flip and fry for 5-6 min more, until deep golden and 74 °C (165 °F) inside. Drain for 30 seconds.

10. 10

    Turn the hot chicken in the sweet-sour sauce for 30 seconds on each side.

11. 11

    Cut into strips 2 cm (3/4 in) wide, arrange on plates and spoon the egg sauce over the top.

Imported from trehakitchen.jp. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.