Miyazaki's Specialty Chicken Nanban

• 5 Chicken thighs
• 2 Beaten eggs
• 1 Plain flour
• 1 Japanese leeks, chili threads
• 1 Onion
• 5 Hard-boiled egg
• 250 ml Mayonnaise
• 2 tbsp Plain yogurt
• 1 tbsp Ketchup
• 1 dash Salt and pepper
• 100 ml Vinegar
• 100 ml Mirin
• 60 ml Soy sauce
• 3 tbsp Sugar (if you can, use granulated sugar)
• 2 tbsp Ketchup
• 1 tbsp Japanese Worcestershire sauce
• 1 tsp Salt
• 1 tbsp Sudachi (or lemon) juice

1. These are the ingredients.
2. Bring the chicken to room temperature.
3. Mince the onions, sprinkle with a teaspoon of salt (not listed), and let sit for 10 minutes.
4. Next, soak in water to remove the salt and squeeze out the moisture.
5. Finely chop the hard-boiled egg and mix with the other tartar sauce ingredients.
6. Mix together the tartar sauce as quickly as you can so that the flavors can combine evenly.
7. Combine all the nanban vinegar in a pot and bring to a boil.
8. Cut slits in the thick parts of the meat, and cut the sinews as well.
9. Coat the chicken in flour and shake off the excess.
10. Dip in the beaten egg, then fry in oil heated to 170C.
11. Once the chicken has fried, coat in the nanban sauce while still hot.
12. Pour some on top of the chicken as well.
13. Let it soak for about 20 minutes.
14. Don't soak for too long or it will get soggy.
15. Cut with a knife and transfer to a plate.
16. Drizzle some more of the nanban sauce on top and serve with tartar sauce!
17. For a delicious way to prepare inexpensive chicken, see.

chicken, eggs, flour, japanese leeks, onion, egg, mayonnaise, yogurt, ketchup, salt, vinegar, mirin, soy sauce, sugar, ketchup, worcestershire sauce, salt

Taken from cookpad.com/us/recipes/144053-miyazakis-specialty-chicken-nanban (may not work)