Chicken Nanban

INSTRUCTIONS

1. Start by slicing the 2 lbs deboned chicken thighs (or drumsticks) and cubing your chicken into bite sized pieces, then adding 3 tbsp of Marukan Rice Vinegar to tenderize. Mix well and allow to sit in the fridge for ~10 minutes.
2. For the marinade: mix together 2 tbsp dark soy sauce, 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp black pepper, and 2 tbsp cornstarch. After 10 minutes, add the marinade and mix thoroughly. Allow to marinade for 10-30 minutes in the fridge.
3. Make a quick pickle by slicing 1 small english cucumber to 1 cm thick slices, then adding it to an airtight container with 2 tbsp Marukan Rice Vinegar, 2 tbsp water, 1 tsp sugar, and 1 tsp salt. Let sit for ~30 minutes.
4. While the chicken is marinating, make the quick egg salad/ tartar sauce by boiling 4 eggs, chopping the cooked egg whites, pickles, and onion into equal sized small pieces, and creaming the egg yolk and 2 tbsp mayo together by using a fork. Fold in the 1 tsp black pepper,1 tsp salt, and 1-2 tbsp Marukan Rice Vinegar, then the chopped onions, pickles, and egg whites. Season to taste by adding a touch of sugar and more rice vinegar if desired!
5. Now time to cook: In a ripping hot pan over medium high heat, add 3 tbsp neutral oil then the chicken. Allow to cook on each side for at least 4 minutes, flipping once a crust has developed and allowing the other side to cook.
6. After the flip, lower the heat to medium and mix together the nanban sauce in a separate bowl (2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, 1 tbsp Marukan Rice Vinegar). Once the chicken is 90% cooked, pour over the sauce and allow it to bubble and reduce over medium low heat.
7. Once the chicken is cooked remove from heat and enjoy over rice, cabbage, and with a heaping spoon of tartar sauce!

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