Step 1

To prepare the tartar sauce, add the boiled egg, celery, scallion, mayonnaise, mustard, lemon zest, and lemon juice to a bowl and stir to combine. Add salt and white pepper to taste.

Step 2

To make the nanban sauce, add the soy sauce, sake, sugar and ginger to a small saucepan and bring to a boil over high heat. Continue boiling for 1 minute and then turn off the heat and stir in the vinegar.

Step 3

Add 2-inches of oil to heavy bottomed pot and heat to 340 degrees F (170 C) and prepare a wire rack and pan.

Step 4

Trim any excess fat off the chicken and lightly salt and pepper.

Step 5

Dust the chicken with flour.

Step 6

Beat the egg in a bowl until uniform and then dip the chicken in the egg to thoroughly coat.

Step 7

Gently lower the egg coated chicken skin-side down into the hot oil and then drizzle a little of the remaining egg onto the tops of each piece of chicken. The egg will quickly "bloom" and spread out.

Step 8

Use tongs or chopsticks to fold the egg back over the chicken.

Step 9

Fry the chicken until it's golden brown and cooked through (about 6-8 minutes). You'll want to flip the chicken over a few times, but be careful not to break the crust off off the chicken.

Step 10

Dip the fried chicken in the sauce, flipping it over a few times to coat it evenly.

Step 11

Slice and serve the chicken with the tartar sauce.