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
 
MMMMM