Step 1

Prepare any serving ingredients such as a salad or sushi rice for serving.

Step 2

In a small bowl, mix together the soy sauce, rice wine vinegar and mirin.

Step 3

In another small bowl, mix together the nanban sauce ingredients (Kewpie mayonnaise, boiled egg, chopped onion, tomato sauce and a pinch of salt and pepper). Store in the fridge until you’re ready to serve.

Step 4

Coat chicken breasts in flour and add a sprinkle of salt and pepper.

Step 5

Heat the vegetable oil in a large frying pan over high heat. Coat the floured chicken breasts in the egg next, then place into the hot pan and fry for 5-6 minutes on both sides (around 10-12 minutes total).

Step 6

Once the chicken is cooked through, turn the heat down to medium-low and pour in the sweet and sour sauce mix along with the optional ½ onion pieces, ginger and shichimi togarashi for extra flavour. Allow the chicken to absorb the sauce for a minute, before flipping and coating the other side.

Step 7

Remove the chicken from the pan, and cut into slices. Place the slices on a plate alongside a salad or on a bowl of rice and top with your nanban sauce. Add any extra garnishes such as aonori or extra shichimi togarashi and enjoy!