Preparation 1: Make the tartar sauce. 2. Mix the sweet n' sour sauce together.
Preparation 3: Cut notches into the chicken, and remove the tendons. Pierce the skin with a fork. This tenderizes the meat.
Season with sake and soy sauce, and let sit for a while if you have the time. Rub the chicken thoroughly until no more juices come out.
Lightly coat the chicken from Step 2 in katakuriko, dip in lots of whisked egg, and fry thoroughly in 180℃ oil. If you fry them in a frying pan filled 70-80% full, then you can cut down on the oil.
Marinate the fried chicken in the sweet n' sour sauce, serve on plates, top with lots of tartar sauce, and it is done.
Story Behind this Recipe
I made it with slightly spicy sweet n' sour sauce. In Miyagi prefecture, they dredge the meat in katakuriko dipped in egg. The fluffy inside will surprise you.
A hint is to prepare the chicken meat and to season it well... When frying, make sure to add enough oil so that it comes up to half of the height of the chicken I personally like tartar sauce, but eat with whatever sauce you prefer. For reference, the tartar sauce is made by combining 1 boiled egg, minced onion, minced cucumber, 2-3 tablespoons mayonnaise, 4 tablespoons lemon juice, and salt, and pepper, and a pinch of parsley.