Japanese Chicken Nanban | Crispy Chicken with Tartar Sauce

For the tartar sauce, hard-boil 2 of the eggs for about 9 minutes, rinse with cold water, peel, and mash finely with a fork. Finely chop the gherkins as well as the white and light green parts of a spring onion. In a bowl, mix the mashed eggs with mayonnaise, chopped gherkins, and spring onions. Season with a pinch of salt and pepper and chill until serving.

For the Nanban vinegar sauce, briefly heat the rice vinegar, 3 tbsp of soy sauce, and granulated sugar in a small saucepan until the sugar has dissolved completely. Remove from heat and set aside in a shallow dish.

Cut the boneless chicken thighs into bite-sized pieces. Finely grate the garlic and ginger and add to the chicken along with 1 tbsp of soy sauce, a pinch of salt, and pepper. Mix everything well and let marinate for 10 minutes.