Steps

1. Thinly slice 1/4 onion. Key Tip: Thin slicing helps the sauce coat everything evenly.
   🕒 01:10
2. Soak the thinly sliced onion in water to remove its sharpness.
   🕒 01:34
3. Peel 1/2 carrot, slice diagonally, then cut into thin strips. Key Tip: If you're not comfortable with julienning, you can use a peeler.
   🕒 01:45
4. Cut 1 green pepper in half, removing the stem and seeds.
   🕒 02:20
5. Lightly flatten the green pepper, then slice diagonally from where the stem was. Key Tip: Slicing as thinly as possible improves the texture.
   🕒 02:30
6. In a bowl, combine 3 tbsp water, 1 pack (3g) bonito flakes, 3 to 3.5 tbsp soy sauce, 1.5 tbsp sugar, and 3 tbsp vinegar. Mix briefly to create the nanban sauce. Key Tip: Adjust soy sauce quantity if using granulated dashi or white dashi.
   🕒 03:37
7. Microwave the nanban sauce. Key Tip: Microwaving helps extract more flavor from the bonito flakes, creating a more cohesive sauce.
   🕒 04:34
8. Pour the warm nanban sauce over the onion (soaked in water), julienned carrot, and green pepper in the bowl. Key Tip: Pouring warm sauce over the vegetables retains their crispiness while lightly cooking them.
   🕒 05:08
9. Mix 1 clove grated ginger into the nanban sauce. Key Tip: Adding ginger at this stage enhances its aroma.
   🕒 05:24
10. Prepare 300g chicken (thigh or breast). Key Tip: Thigh meat results in a juicier outcome, while breast meat is lighter. A mix is also recommended.
    🕒 05:52
11. For breast meat, cut lengthwise in half, then slice thinly on an angle.
    🕒 06:08
12. For thigh meat, make a cut into the thicker parts to open them up and ensure even cooking.
    🕒 06:33
13. Season the chicken all over with 1/3 tsp salt.
    🕒 06:53
14. Coat the chicken evenly with flour. Key Tip: You can also use potato starch.
    🕒 07:06
15. Heat enough vegetable oil in a frying pan to coat the bottom.
    🕒 07:26
16. Place the thigh meat, skin-side down, in the hot pan, followed by the breast meat.
    🕒 07:38
17. Pan-fry the chicken until golden brown.
    🕒 07:59
18. Flip the breast meat once it's lightly colored. Key Tip: Be careful not to overcook breast meat, as it can become tough.
    🕒 08:03
19. Flip the thigh meat once it's crispy.
    🕒 08:21
20. Thoroughly drain the oil from the pan-fried chicken.
    🕒 08:44
21. Add the hot chicken to the bowl with the prepared nanban sauce and vegetables. Key Tip: Adding hot chicken helps the vegetables maintain a good texture.
    🕒 08:57
22. Thoroughly toss to coat the chicken, vegetables, and nanban sauce.
    🕒 09:18
23. Let it sit for a while to allow the flavors to meld. Key Tip: For a deeper flavor, you can let it sit overnight.
    🕒 09:26
24. Serve and enjoy.
    🕒 09:30