The Best Japanese Fried Chicken That Will Change Your LIFE l Chicken Nanban

In a small pan, combine soy sauce, vinegar, sugar, and mirin. Stir to mix.

Place the pan on the stove, bring to a boil, and simmer for 2-3 minutes until the sugar is completely dissolved. Then, remove from heat and set aside.

In a pot of boiling water, gently lower in two eggs and boil them for 12 minutes.

Finely dice a quarter of an onion.

To reduce sharpness, soak the diced onion in cold water for about 10 minutes.

After soaking, strain the onions and squeeze out all excess water.

Thinly slice one green onion.

Once the eggs are done, peel and finely chop them.

In a medium bowl, combine the drained onions, sliced green onions, and chopped eggs.

Add Kewpie mayonnaise, lemon juice, ketchup, a pinch of salt, and some black pepper to the bowl. Mix everything together until well combined.

Take 400g of boneless, skin-on chicken thighs and pound them to an even thickness using the back of your knife.

Make small cuts along the edges of the chicken to prevent it from curling while frying.

Lightly season both sides of the chicken with salt and pepper.

Coat the chicken pieces evenly with all-purpose flour.

In a separate bowl, crack and beat one egg well.

Fill a pot with enough oil for frying and heat it to 170°C / 340°F.

Dip each piece of flour-coated chicken into the beaten egg, ensuring it's fully coated.

Gently place the egg-coated chicken into the hot oil, skin-side down.

Fry the chicken for 7-8 minutes, or until cooked through and golden brown, flipping occasionally.

Once cooked, remove the chicken from the oil and drain it well on a wire rack.

While the chicken is still hot, dunk it into the Nanban sauce to coat it completely.

To serve, place lettuce and shredded cabbage on a plate, then arrange the fried chicken on top.

Top the chicken generously with the homemade tartar sauce. Garnish with cherry tomatoes and parsley if desired.