Steps

1. Core and thinly slice 1/2 onion.
   🕒 02:30
2. Slice 1 zucchini into about 1cm thick rounds. Cut thicker parts into half-moons.
   🕒 02:42
3. Remove the stem and seeds from 1 bell pepper and cut into bite-sized pieces.
   🕒 03:09
4. Remove the skin from 2 chicken breasts (600g) and trim off excess fat.
   🕒 03:33
5. Cut the chicken breasts into 3 portions. Slice the thicker parts lengthwise, and the pointed triangular parts in half. [Key Tip!] Cutting chicken breast against the grain results in a tender texture.
   🕒 04:24
6. Cut the thicker parts and triangular parts against the grain into about 1.5cm thickness. [Key Tip!] Slicing too thinly can lead to dryness, so this thickness is recommended.
   🕒 04:58
7. Arrange the cut chicken in a tray and season evenly with a pinch of salt.
   🕒 05:41
8. In a pot, combine 400cc dashi stock, 100cc vinegar, 60cc light soy sauce, 50cc Mirin (Sweet Rice Wine), and 1.5 tbsp sugar. Bring to a boil, then remove from heat. [Key Tip!] Boiling the marinade once mellows the sharpness of the vinegar for a smoother flavor.
   🕒 06:20
9. Add thinly sliced 1/2 onion and 1 tsp grated ginger to the hot marinade. Let it sit to allow the flavors to meld. [Key Tip!] Adding to hot marinade gently cooks the onion, reducing its pungency and enhancing its sweetness.
   🕒 07:17
10. Heat frying oil to 180°C (350°F). Lightly deep-fry 1 zucchini and 1 bell pepper until crisp without coating.
    🕒 08:02
11. Lightly pat dry any moisture released from the chicken seasoned with salt. Dust evenly with all-purpose flour. Shake off any excess flour. [Key Tip!] All-purpose flour provides a crispier texture that lasts longer than potato starch.
    🕒 09:25
12. Fry the chicken breasts in 180°C (350°F) oil. Do not touch for about 1 minute until the coating sets, then gently stir to separate. Fry for about 2 minutes until the coating is crisp, depending on thickness. [Key Tip!] Be careful not to overcook, as this will make the chicken dry.
    🕒 10:03
13. Spread the hot fried chicken and vegetables evenly in a tray or container.
    🕒 10:58
14. Pour the warm marinade, infused with onion and ginger, over the chicken and vegetables.
    🕒 11:45
15. Let it cool to room temperature, then refrigerate for at least 1 hour.
    🕒 11:52
16. Serve the chilled Chicken Nanban from the refrigerator. Enjoy!
    🕒 12:31