MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Nanban
Categories: Poultry, Chilies, Herbs
     Yield: 2 servings

MMMMM------------------------TARTAR SAUCE-----------------------------
     1 sm Pickled gherkin
   1/2    Yellow onion
     1 lg Egg; hard-boiled
   1/2 tb Lemon juice
     2 tb Japanese mayonnaise
     1 ts Sugar
   1/2 ts Tomato ketchup
     1 pn Salt
     1 pn Pepper
   1/4 ts Dried parsley

MMMMM------------------------NANBAN SAUCE-----------------------------
     1 tb Sugar
     1 tb Soy sauce
 1 1/2 tb Rice or apple cider vinegar

MMMMM--------------------------CHICKEN-------------------------------
   300 g  Boned, skin-on chicken
          - thighs
     1 pn Salt
     1 pn Pepper
     1 tb Cake flour
     1 md Egg
     2 tb Potato or corn starch
     2 tb Neutral cooking oil
     1 bn Chile threads; garnish
     4    Lettuce leaves; up to 6,
          - to serve (optional)

 Start by finely dicing 1 small pickled gherkin, 1 yellow onion,
 and 1 hard-boiled egg and placing them in a mixing bowl.

 Add 1/2 tb lemon juice, 2 tb Japanese mayonnaise, 1 ts sugar,
 1/2 ts tomato ketchup, 1/4 ts dried parsley and 1 pn salt and
 pepper to the bowl.

 Mix until all the ingredients are evenly distributed.

 Transfer the tartar sauce to a sealable container and chill in the
 fridge until its time to serve.

 To make the nanban sauce, take a small bowl and mix 1 tb sugar,
 1 tb soy sauce, and 1-1/2 tb rice vinegar together. Set aside for
 later.

 Cut 300 g boneless chicken thigh(s) into bitesize pieces and place
 them in a bowl. Add 1 pn salt and pepper and 1 tb cake flour and
 mix until the chicken pieces are evenly covered.

 Crack 1 md egg into the bowl and mix until the chicken is fully
 coated in the egg.

 Add the 2 tb potato starch and mix until well incorporated and
 lump-free.

 Heat a pan on medium. Once hot, add 2 tb cooking oil and swirl it
 around until evenly coated. Add the chicken and fry for 3 minutes
 on each side.

 Once the chicken is cooked through, turn the heat down to
 medium-low, push the chicken to one side and wipe away the excess
 oil with kitchen paper.

 Add the nanban sauce and move the chicken around the pan until each
 piece is fully coated.

 Once the sauce is slightly thickened and glossy, remove the pan
 from the heat.

 Arrange 4-6 lettuce leaves on a serving plate (optional) and make a
 mountain of chicken in the middle.

 Top with a generous amount of tartar sauce and 1 bunch chili
 threads for decoration.

 Recipe by Yuto Omura, Miyazaki, Japan

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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