Chicken Nanban

Ingredients

• FOR THE CHICKEN KARAAGE
• 300 grams (10 oz) skin-on boneless chicken thighs, excess fat trimmed, flesh poked many times with a fork, then cut into nugget-sized pieces
• 1 fat garlic clove, minced
• 2.5 cm (1 inch) ginger, finely chopped/ minced
• 2 tablespoons light soy sauce
• 1 tablespoon rice wine
• 4 tablespoons corn starch
• canola oil, for frying
• FOR THE VEGETABLES
• 1 small carrot, julienned
• 1/2 red capsicum, julienned
• 1 medium onion, cut in half then thinly sliced
• 1 tablespoon canola oil
• FOR THE NANBAN BROTH
• 3 tablespoons water
• 4 tablespoons rice vinegar
• 1 tablespoon mirin
• 1 tablespoon light soy sauce
• 1 1/2 tablespoons brown sugar
• 1/4 teaspoon granulated dashi
• 1 red bird's eye chilli, deseeded (or not) then thinly sliced
• 1 pinch salt
• FOR THE TARTAR SAUCE
• 1/2 tablespoon capers, drained and roughly chopped
• 1 gherkin, finely chopped (a small food processor/ immersion blender would do the job perfectly), drained of excess liquid
• 4 tablespoons good quality mayonnaise (I used Kewpie)
• 2 tablespoons plain yoghurt

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