Steps

1. In a bowl, combine 1.5 tbsp Vinegar, 2 tbsp Soy sauce, 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, and 1/3 tsp Potato Starch. Mix well to create the sweet and sour sauce. This is the key! Adding potato starch naturally thickens the sauce, allowing it to coat the chicken well.
   🕒 01:31
2. In a separate bowl, combine 2-3 tbsp Mayonnaise, 2 tbsp Finely chopped onion (rinsed and squeezed), 1/2 tsp Sugar, 1/2 tsp Vinegar, and 1/2 tsp Soy sauce. Mix well to create the tartar sauce. This is the key! Adding the chopped onion to the bowl first is recommended. Without hard-boiled egg, this sauce has a light finish.
   🕒 02:14
3. Slice 1 Chicken breast (1 piece) into pieces that are neither too thick nor too thin. This is the key! Wider surface area of the cut allows the coating and sauce to adhere better.
   🕒 03:44
4. Lightly season the sliced chicken with Salt (to taste).
   🕒 04:32
5. Coat the chicken generously with All-purpose flour (as needed).
   🕒 04:42
6. Heat a generous amount of Frying oil (as needed) in a frying pan. This is the key! Sufficient oil helps the sweet and sour sauce to coat evenly.
   🕒 04:53
7. Dip the flour-coated chicken into 1 Beaten egg and place it in the hot frying pan. This is the key! Use plenty of egg and lay the chicken flat in the pan. This makes the chicken fluffy and helps the sauce adhere.
   🕒 05:24
8. After placing all the chicken pieces, pour any remaining beaten egg from the bowl over the chicken.
   🕒 05:54
9. Without moving the chicken in the pan, pan-fry both sides for about 1-2 minutes until golden brown.
   🕒 06:40
10. Once the chicken is nicely browned, carefully wipe away any excess oil from the frying pan.
    🕒 06:52
11. Turn off the heat temporarily and add the prepared sweet and sour sauce to the pan.
    🕒 07:06
12. Coat the chicken with the sauce by spooning it over and flipping the pieces. Once slightly reduced, turn the heat back on and continue to coat everything. This is the key! The fluffy parts of the egg coating will absorb the flavor more easily.
    🕒 07:32
13. Transfer the sauce-coated chicken to a serving dish.
    🕒 08:01
14. Spoon the prepared tartar sauce over the chicken.
    🕒 08:26
15. Drizzle the remaining sweet and sour sauce from the pan over the chicken.
    🕒 08:46
16. Garnish with Finely chopped scallions (as needed) and serve.
    🕒 09:00