Chicken Nanban with Addictive Tartar Sauce

Put mayonnaise in a large bowl. The amount can be adjusted to 100g for a lighter egg flavor.

Finely dice the onion.

Sprinkle salt over the diced onions and let them sit for about 10 minutes to draw out moisture.

After 10 minutes, place the salted onions on a paper towel and squeeze out all the excess water.

Finely chop the pickles.

Finely chop the chives.

To make the scrambled egg base, combine whole eggs and egg yolks in a bowl and whisk.

Add heavy cream to the egg mixture and whisk together.

Melt unsalted butter in a pot over low heat.

Pour the egg mixture into the pot and stir continuously to make small, soft scrambled eggs. If the pot gets too hot, place it on a damp cloth to cool it down.

Add the squeezed onions, chopped pickles, and cooked scrambled eggs to the bowl with mayonnaise.

Add the chopped chives, sugar, a little salt, and white pepper to the bowl and mix everything together thoroughly.

Prepare the chicken thigh by removing excess fat and sinew. Poke the meat with a knife to tenderize it.

In a bowl, prepare the marinade by mixing ginger juice, salt, pepper, sake (cheongju), and grated onion. Add the chicken and marinate it.

To make the batter, mix flour, starch, and eggs in a bowl until smooth.

To make the sweet and sour sauce (Tare), combine soy sauce, vinegar, water, and sugar in a 1:1:1:1 ratio. Bring to a boil, then thicken with starch water to your desired consistency.

Coat the marinated chicken lightly with flour, shaking off any excess.

Dip the floured chicken into the batter, ensuring it's fully coated.

Carefully place the battered chicken into oil heated to 170°C and fry for about 8-10 minutes, flipping occasionally until golden brown and cooked through.

Once cooked, remove the chicken from the oil and let it rest on a wire rack.

Cut the fried chicken into bite-sized pieces and arrange them on a plate, typically alongside shredded cabbage.

Drizzle the sweet and sour sauce (Tare) over the fried chicken.

Generously top the chicken with the prepared tartar sauce. Garnish with apple slices if desired.