Sprinkle with salt and pepper, and coat with plain flour.
Break the egg into a bowl and beat well.
Dip the chicken in the beaten egg.
Deep-fry the chicken in 170℃ oil until golden brown. Drain off the excess oil.
Make the sweet vinegar sauce. Combine the sushi vinegar and soy sauce.
Marinate the chicken in the sweet vinegar sauce while it's still hot. I put the chicken and the sauce in a plastic container, close with a lid, and lightly shake the container to mix it together.
Marinate the chicken for about 2 minutes. Shake the container lightly from time to time to allow the flavors to penetrate the chicken.
Make the tartar sauce. Add the marinated onion and milk to the tartar sauce and mix together.
Serve the chicken with the vegetables on a serving plate. Pour on a generous amount of tartar sauce and it's ready.
Story Behind this Recipe
It takes some time and effort to make sweet vinegar sauce and tartar sauce from scratch. So I made this dish using store-bought sweet vinegar sauce and tartar sauce.
Adding the marinated onion into the store-bought tartar sauce makes it more voluminous and gives it an extra crunchy texture. The marinated onion also makes this dish taste better, so please give it a try.
I also added the milk to make the sauce thinner so that it coats the chicken well.