Chicken Nanban is a Japanese dish featuring marinated and fried chicken thighs, served with a tangy Nanban sauce and a quick egg salad or tartar sauce. This savory dish is perfect with rice and cabbage, offering a delightful combination of flavors and textures.
1. Slice the cucumber into 1 cm thick slices. Put them in an airtight container with rice vinegar, water, sugar, and salt. Let it sit for about 30 minutes to quick pickle.
2. Slice and cube the chicken into bite-sized pieces. Add 3 tablespoons of rice vinegar and let it sit in the fridge for about 10 minutes to tenderize.
3. Add dark soy sauce, soy sauce, mirin, black pepper, and corn starch to the chicken. Marinade for 10-30 minutes in the fridge.
4. Chop cooked egg whites, pickles, and onions into small pieces. Cream together egg yolks and mayo. Fold in pepper, salt, and rice vinegar, then mix in onions, pickles, and egg whites to create tartar sauce.
5. Heat a large pan over medium-high heat. Add oil, then the marinated chicken. Cook for at least 4 minutes per side, flipping once a crust develops.
6. Lower the heat to medium, and mix soy sauce, mirin, sugar, and rice vinegar in a bowl to create the nanban sauce.
7. Pour the nanban sauce over the nearly cooked chicken. Let it bubble and reduce over medium-low heat until the chicken is fully cooked.
8. Serve the cooked chicken over rice and cabbage, garnished with a heaping spoonful of tartar sauce.
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