Chicken Nanban

Prepare the Nanban sauce: In a small saucepan, combine Koikuchi soy sauce, Rice vinegar, Mirin, and 40g Granulated sugar. Heat over medium-low heat, stirring until the sugar dissolves. Add Red chili flakes and bring to a gentle simmer for 1 minute. Remove from heat and let cool completely.

Prepare the Tartar sauce: In a mixing bowl, combine Mayonnaise, Hard-boiled egg, Red onion, Japanese cucumber, Fresh parsley, 5g Rice vinegar, 3g Granulated sugar, Salt, and Black pepper. Mix well until all ingredients are evenly distributed. Cover and refrigerate until ready to use.

Prepare the chicken: Trim any excess fat from the Boneless, skin-on chicken thigh. Lightly score the skin side in a crosshatch pattern without cutting through the meat. Cut each thigh into 2-3 pieces of similar size.