Let’s prepare the chicken thigh. Lightly rinse the chicken and thoroughly remove the water before cooking. Trim off the excess fat. Sprinkle the salt on both sides and rub it into the skin. Sprinkle the pepper on both sides. Then, lightly pat the seasonings.
Place the chicken into a heavy pot. Place the green part of the long green onion and ginger root slices onto it. Add the sake and the water. Heat the pot on medium heat. Cover but leave the lid slightly off so that you can see inside.
When it begins to boil, cover completely. Reduce the heat to low and cook for about 15 minutes. Then, turn off the burner and let the chicken sit in the broth for 5 to 10 minutes.
Now, the chicken is ready. Remove the long green onion and ginger root slices.
Place the chicken into a bowl and float it in a bowl of ice water to cool. Pour the remaining broth over the chicken. Avoid overcooling otherwise the fat in the broth will begin to coagulate.
Let’s make the sauce. Combine the white sesame paste and sugar, and mix it thoroughly. Add the vinegar and mix again.
Add the soy sauce and combine the mixture thoroughly. Then, add the hot chili oil, chopped white part of the long green onion and ginger root. Finally, add the sesame oil and lightly stir the sauce.
Let’s prepare the vegetables. Cut the tomato in half and remove the stem end. Slice it into 5mm (0.2") slices.
Remove the firm skins of the cucumber in a striped pattern. Cut the cucumber into 4 equal pieces. Then, slice the pieces into thin strips.
Remove the chicken from the bowl. Peel the skin and cut it into strips.
Tear the chicken into small pieces.
Arrange the tomato slices around the edge of a plate. Cover the center with the cucumber. Add the skin of the chicken.
Arrange the shredded chicken onto it. Finally, pour a generous amount of the sesame sauce over it.
Make sure to cool the chicken in the broth. This will keep the meat from drying out, making it moist and juicy.
Tearing the chicken makes uneven cuts, allowing the meat to hold more sauce.
The chicken broth is an excellent dashi stock so we recommend making your favorite soup with it.
To make the nanban sauce, combine the sugar, soy sauce and the vinegar. Adding the dried red chili pepper will give the sauce a little bit of kick. Make sure to dissolve the sugar thoroughly.
Let’s make the tartar sauce. Add the salt to the chopped onion and rub it in. Rinse the onion and thoroughly squeeze out the excess water using a paper towel. Add it to the mayonnaise in a bowl.
Using an egg slicer, cut half of the boiled egg into fine pieces.
Add the egg to the mayonnaise. Add the chopped pickle to the mixture.
Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
Let’s prepare the chicken breast. Peel the skin off the chicken.
Using kitchen shears will help to remove the skin. Trim off the excess fat. Remove the excess moisture thoroughly with a paper towel.
Slice off the thin part of the chicken. Then, slice the rest of the chicken into 5 pieces, cutting at an angle. Make sure that each piece has about the same thickness.
In a cooking tray, sprinkle the salt and the pepper. Place the chicken pieces into it. Sprinkle on the salt and the pepper again. Pour the sake over the chicken. Flip the pieces over and allow the chicken to absorb the sake.
Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
Heat the vegetable oil to about 170 °C (340 °F) and gently place the chicken into it. Let the chicken sit until the outside firms up. Then, flip the pieces over.
When the surface becomes golden brown, drain the oil thoroughly and place the pieces into the nanban sauce. Flip the chicken over and coat both sides with the sauce.
Place the chicken onto a plate along with the side vegetables. Spoon a generous amount of the tartar sauce onto the chicken. Then, top with the shredded parsley leaves.
Chicken breasts are often used in this recipe but you can also use chicken thighs.
The deep-fried batter absorbs the nanban sauce, making the dish more delicious.
You can pour the remaining nanban sauce over the side vegetables.