Chicken Nanban Udon

Instructions

1. Prepare the Nanban sauce
   In a small bowl, mix together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, and 2 tablespoons mirin. Stir until the sugar is completely dissolved. Set aside.
2. Prepare the chicken
   Season chicken pieces with salt and pepper. In a shallow bowl, combine potato starch and all-purpose flour. Dip each piece of chicken in beaten egg, then coat in the flour mixture, shaking off excess.
3. Fry the chicken
   Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken in batches for about 5-6 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
4. Make the broth
   In a large pot, bring chicken broth or dashi to a simmer. Add 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and remaining mirin. Keep warm over low heat.
5. Cook the udon
   Bring a large pot of water to a boil. Cook udon noodles according to package instructions (usually 1-3 minutes for fresh, 8-10 minutes for dried). Drain well and divide among four serving bowls.
6. Combine chicken and sauce
   While the chicken is still hot, transfer it to a bowl and pour the prepared Nanban sauce over it. Toss gently to coat all pieces evenly. Let it marinate for 1-2 minutes to absorb the flavors.
7. Assemble the dish
   Pour hot broth over the udon noodles in each bowl. Top with Nanban chicken pieces and drizzle some of the sauce from the bowl. If using tartar sauce, mix Japanese mayonnaise with chopped pickles and add a dollop on top of the chicken.
8. Garnish and serve
   Sprinkle sliced green onions and toasted sesame seeds over each bowl. Serve immediately while hot, allowing diners to mix everything together before eating.