Julienne the vegetables into 2-3 mm strips. If you roll the shiso and then slice, it will come out neater. Remove the seeds from the chili pepper and chop finely.
Cut off the thick portion of the chicken and cut to make the thickness uniform with the rest of the chicken. Cut into bite-sized pieces and then place in a shallow metal tray. Add the marinade and let it marinate for 30 minutes.
Combine all of the nanban sauce ingredients except for the vinegar. Heat it up on the stove. Once the sugar dissolves, pour it over the vegetables while still hot. Once it has cooled, add the vinegar.
Coat the chicken with katakuriko and slowly and deliberately deep-fry in 170℃ oil. Once fried, place right onto the tray with the vegetables and nanban sauce.
Once cooled, transfer everything to a container with a lid and chill in the refrigerator for 1-2 hours.
When the time has passed, arrange on a dish, garnish with threaded chili pepper, and it's done.
Here is a recipe for Miyazaki Prefecture's well-known chicken nanban: (Recipe ID: 868796).
Story Behind this Recipe
I added nanban sauce to my favorite chicken!
-Once fried, place the chicken into the tray with the vegetables and sauce while still hot. This will allow the sauce to soak into the chicken. -Bring the chicken to room temperature before deep-frying. -Cutting the chicken to an even thickness will prevent uneven frying. -If you cut into the thick section of the chicken, it will cook faster. Be careful not to burn it.