Nanban sauce: Combine all of the ingredients marked by ●, and heat until the sugar dissolves. (Make sure not to reduce the liquid too much)
Cut off the excess fat from the meat and cut into bite-sized pieces.
Coat the chicken in flour, shaking off any excess.
Dip the chicken in the beaten egg.
Fry the chicken in 180℃ oil.
Once the chicken has turned golden brown, drain the pieces on paper towels to remove the excess oil.
Soak in the nanban sauce while it's still hot. Make sure to coat all sides evenly.
Place the chicken on a plate, and cover with plenty of tartar sauce. It's done.
Story Behind this Recipe
When I was living in Miyazaki for University, there were a number of delicious chicken nanban restaurants around. Through a lot of trial and error in trying to replicate that flavor at home, I finally settled on this recipe.
Adjust the amount of vinegar in the marinade to your tastes. My family likes it sour, so we use even more than 100 ml. If you don't have any honey, sugar is OK too.