Chicken nanban Miyazaki style, tartar source!
Marinade: 1/3 cup rice vinegar/1/3 cup mirin/2T soy sauce/4T sugar/1T ketchup/1T Vegetable and Fruit Sauce (available at Japanese food stores)/
squeeze lemon juice/salt and pepper to taste
Chicken: 2 lb thigh and legs deboned/Salt and pepper/Unbleached flour/1 egg, lightly beaten/1 quart cooking oil (rice bran, canola or other high smoke point vegetable oil)
Tartar Sauce: 1C mayonnaise (homemade if you can)/2 boiled eggs, chopped
2T chopped onions/2T chopped shibazuke (Kyoto-style salt-pickled eggplant, available at Japanese food stores)/2T chopped parsley/Salt and pepper to taste
Cut the chicken into bite-sized pieces, salt and pepper and set aside.
Heat oil in a saucepan over medium flame. The oil should be at least two or three inches deep, for deep frying.
Prepare the marinade by mixing all the ingredients in a bowl. Set aside.
Prepare the tartar sauce by mixing all the ingredients in a bowl. Set aside.
Deep fry the chicken: Lightly coat the chicken with flour. Break off a tiny piece of the chicken and drop in the oil to check the temperature. When the piece sizzles and floats to the top, the oil is hot and ready (See the May '08 issue of Savuer, p. 104, for more on how to gauge oil temperature without a thermometer). Cook the chicken in batches. Dip a piece of the flour-coated chicken in the egg mixture and gently ease into the oil. Repeat with other pieces, adding them to the oil until you have enough in there without overcrowding. If you add too much chicken at once you'll drop the temperature of the oil and the pieces will fuse together. Cook for about four to five minutes, until the color turns to golden brown. Transfer to a plate lined with paper towel and deep fry the rest of the chicken.
To serve, dip the fried chicken in the marinade to coat, and arrange the pieces on a serving plate (hopefully a nice rustic piece of Japanese pottery!). Pour the tartar sauce over the chicken. Eat while it's hot.