Prepare the meat (refer to the hints section for how to do this). I tend to use breast meat most.
Coat the chicken in a layer of flour and then dip it into the beaten egg. Fry the chicken in oil (or shallow-fry). Drain off the oil and cut into bite-size pieces.
Tartar Sauce: Finely chop the onion and soft-boiled egg and place in a tupperware container with the ingredients marked with ◇. Stir well.
Nanban Marinade: Add all of the ingredients marked with ◎ to a small saucepan and warm on high heat. When it starts to boil, add the chicken pieces and leave to marinate.
Once marinated, arrange the chicken on a plate, pour over the rest of the marinade, and top with the tartar sauce and a sprinkling of parsley to give a stylish finish.
Or try making a rice bowl by sitting the chicken on a bed of warm rice and lettuce or shredded cabbage, and covering with tartar sauce.
Lately I've been frying the chicken in a generous amount of oil for Step 2 If you deep-fry it, it will taste like restaurant Chicken Nanban, but if you shallow-fry it, it will taste homemade Feel free to fry how you like.
Story Behind this Recipe
My mother made this a lot for me when I was a kid She's from Miyazaki and taught me well. My Husband doesn't really like vinegar so the marinade I make is ever so slightly sweeter than my Mother's.
Chicken tends to dry out so to prevent this, first butterfly the chicken, cover in cling film and tenderize with a rolling pin until flat. Marinate in a tablespoon each of cooking sake and vinegar and when cut, it should be nice and moist. For thigh meat, prick it all over with a fork and cut off any stringy bits before use.