Japanese Chicken Namban with Homemade Tartar and Sweet & Sour Sauce

Lay 550g chicken thigh meat flat on a cutting board, score and cut through tough tendons using the blade, then cut into uniform bite-sized pieces and place into a large bowl.

In the bowl with chicken, add 15g light soy sauce, 3g garlic powder, 3g onion powder, and 40g water. Massage thoroughly by hand until all liquid is fully absorbed into the meat.

Add 35g mayonnaise to the marinated chicken. Mix and massage thoroughly again until every piece is evenly coated with a thin layer of mayonnaise.

Cover the bowl securely with plastic wrap and place in the refrigerator to marinate for at least 30 minutes.

Trim off oxidized outer parts from 300g cabbage. Use a dedicated cabbage peeler to shred it into ultra-fine cabbage shreds and collect in a bowl.

Pour ice-cold water over the shredded cabbage and soak for 3 to 5 minutes. Drain water thoroughly, then place in the refrigerator to keep chilled until serving.

Slice 30g onion, slice 4g ginger, and crush/halve 20g garlic cloves. Place into a small saucepan. Add 25g light soy sauce, 30g mirin, 20g granulated sugar, 35g rice vinegar, and 60g water, stirring gently.

Cover saucepan with a lid and place over low heat. Bring to a gentle simmer for about 5 minutes to let aromatics infuse completely into the sauce.

Place 25g pickles on a cutting board and finely mince into tiny relish-sized pieces. Transfer into a small bowl.

Take 80g onion, score finely, and cross-cut into tiny diced onion pieces as small as possible.

Place diced onions into a mixing bowl, cover with ice-cold water, and agitate gently to tone down harsh pungency.

Drain diced onions through a mesh strainer onto paper towels. Wrap and wring tightly to squeeze out every drop of excess moisture until completely dry, then place back into the bowl.

In the bowl with squeezed dry onions, add chopped pickles, 8g granulated sugar, and 5g light soy sauce. Mix well with a spoon.

Add 80g mayonnaise and 20g ketchup into the bowl. Stir thoroughly with a spoon until a uniform pale orangey-pink, thick tartar sauce forms. Cover with cling wrap and refrigerate.

Turn off heat for the sweet & sour sauce. Keep the lid on and allow it to steep at room temperature as it cools, infusing the aromatic ginger, garlic, and onion flavor into the sauce.

Spread 200g potato starch in a tray. Coat each marinated chicken piece thoroughly, pressing gently. Let sit on the tray for 2 to 3 minutes until the starch absorbs moisture and turns slightly damp ('re-moistens').

Pour 800ml cooking oil into a deep pan and heat over medium-high to 170-175°C. Test by inserting an unpainted wooden chopstick; steady tiny bubbles around it indicate target temperature.

Shake off excess starch from chicken pieces. Fry in batches in 170°C oil over medium heat for about 3 minutes. Do not move chicken immediately upon entering; flip once after setting, frying until pale golden.

Use a skimmer to scoop out fried chicken pieces and spread evenly on a wire rack tray. Rest for 1 to 2 minutes to let residual heat cook the interior through.

Turn heat to high to heat oil to 180-185°C. Re-enter the rested chicken into the hot oil for 30 to 40 seconds to force out excess oil until deep golden and extra crunchy, then scoop out immediately.

Transfer double-fried golden chicken pieces onto the wire rack. Let air circulate for 1 minute to cool slightly and solidify the crunchy shell while draining residual oil.

Arrange chilled shredded cabbage on one side of a large serving plate, and stack crunchy fried chicken next to it. Serve with sweet & sour sauce and tartar sauce in small side bowls. To eat, spoon sweet & sour sauce over chicken, then top with tartar sauce.