Japanese Chicken Nanban with Egg Tartar Sauce

For the tartar sauce, boil 2 eggs in boiling water for about 9 minutes until medium-hard to hard-boiled, rinse under cold water, peel, and mash finely with a fork. Finely chop 1 spring onion. Mix the mashed egg with 60 g Japanese mayonnaise, the chopped spring onion, a squeeze of lemon juice, and 1 pinch each of table salt and black pepper, then chill in the refrigerator until ready to serve.

For the Nanban sauce, bring 50 ml rice vinegar, 40 ml soy sauce, and 25 g brown cane sugar to a boil in a small saucepan until the sugar has completely dissolved. Simmer gently over low heat for 2 minutes, remove from the heat, and set aside.

Pat the chicken breast fillet (500 g) dry, cut into bite-sized pieces, and season lightly with salt and pepper. Whisk the remaining 1 egg in a deep plate. Evenly mix 30 g cornstarch and 30 g wheat flour on a shallow plate. First dredge the meat pieces all over in the flour-starch mixture, tap off any excess flour, and then coat completely in the whisked egg.