Chicken Nanban With Tartar Sauce
For the tartar sauce
- 2 hard-boiled eggs
- 2 tablespoons pickle relish, drained
- 2 tablespoons chopped onion, squeezed
- ¼ cup Japanese mayonnaise
- salt and pepper to taste
- 2 to 3 tablespoons lime, lemon or lime juice, or to taste
For the marinade
Make the tartar sauce
- Shell the eggs and crush using the back of a fork.
- Mix the eggs with the rest of the ingredients for the tartar sauce.
- Set aside.
Cook the marinade
- Boil together the ingredients for the marinade until the sugar dissolves. Pour into a shallow bowl and cool.
Cook the chicken
- Sprinkle the chicken with salt and pepper. Toss with the corn starch.
- Heat the cooking oil and fry the chicken, in batches, until golden brown and cooked through, about two to three minutes per side depending on the thickness.
Marinate the chicken
- Place the cooked chicken in the marinade in a single layer. Allow to soak for three minutes per side.
Assemble the chicken nanban
- Arrange the chicken pieces on a plate (leave the excess marinade behind) and spoon the tartar sauce beside them.
- Sprinkle with toasted sesame seeds and scallions before serving.
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