Combine all Nanban sauce ingredients except rice vinegar in a small saucepan, bring to boil
Add the rice vinegar and turn the heat off and set aside. *6
Cooking chicken thigh
Place the thigh meat on a chopping board, remove excess fat, and cut them to bite size pieces.
Marinate in soy sauce and sake in a bowl for about 20 minutes.
Add egg and flour to the bowl and mix them well to coat the chicken pieces.
Heat oil in a frying pan to 356°F/180°C. *7
Slide the egg mixture coated chicken thighs in the pan and deep fry until golden brown. *8
Soak the deep fried chicken briefly in the Nanban sauce and serve it with some tartar sauce drizzled over it.
*1 As it is discussed in the above post, you can use chicken breasts if you like. *2 Sake can be substituted by Chinese wine, or dry sherry. *3 You need about 2 cups/500ml of deep frying oil. I measured the oil absorption and the oil absorbed was about 2 tbsp/30ml. So this amount of absorption is used for the nutritional fact calculation. *4 If you can not access this or you don't like spiciness, you can omit this ingredient. Takanotsume can be substituted by a little bit of chilli powder such as Shichimi togarashi.*5 See Tartar sauce recipe and instruction here.*6 As this is discussed in the above post, it is important to add the vinegar last. If you add the vinegar from the beginning, the acidity of the vinegar will evaporate. *7 If you don't have a thermometer and don't know when to add chicken into the oil, drop a tiny bit of coating into the oil. If it drops about half way down into the oil, then floats back up, it is ready to deep fry the chicken. *8 You can tell when it is cooked. Lift any chicken up out of the cooking oil with a pair of chopsticks and if you feel tiny vibrations through the chopsticks, it is cooked. *9 Nutritional values are calculated with 30ml deep frying oil.