Steps

1. Thinly slice 1 New Onion vertically.
   🕒 01:07
2. Place the sliced New Onion in a shallow dish.
   🕒 01:20
3. Combine all ingredients for the Nanban sauce: Soy Sauce 3 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Sugar 2 tbsp, Vinegar 3 tbsp, Red Chili Pepper, thinly sliced 1, Grated Garlic A pinch.
   🕒 01:37
4. Heat the combined Nanban sauce in the microwave.
   🕒 02:33
5. Pour the heated Nanban sauce over the New Onion spread in the dish.
   🕒 02:49
6. Mix the Nanban sauce and New Onion well.
   🕒 03:06
7. Add 2 tbsp Olive Oil and mix. [Secret Tip!] Adding olive oil later enhances the aroma and mellows the flavor.
   🕒 03:12
8. Cut 1 Chicken Thigh (300-350g) in half horizontally and thinly slice against the grain (or in any direction).
   🕒 03:52
9. Lightly pound the sliced Chicken Thigh with the back of your knife. [Secret Tip!] Lightly pounding makes it tender.
   🕒 04:23
10. Arrange the pounded Chicken Thigh in a dish and marinate with Soy Sauce 1 tbsp and Cooking Sake (Rice Wine) 1 tbsp for seasoning. [Secret Tip!] Seasoning with soy sauce allows it to soak in quickly and gives a nice color when cooked.
    🕒 04:55
11. Lightly coat the seasoned Chicken Thigh with All-purpose flour.
    🕒 06:01
12. Heat Vegetable oil in a frying pan and quickly pan-fry the flour-coated Chicken Thigh over high heat. [Secret Tip!] Quick frying in hot oil minimizes cooking time, keeping it tender.
    🕒 06:12
13. Once golden brown on one side, flip the chicken and quickly sear the other side.
    🕒 06:42
14. Turn off the heat, drain the oil from the cooked Chicken Thigh thoroughly, and place it in the dish with the Nanban sauce and Onion. [Secret Tip!] Draining the oil well prevents greasiness and the hot chicken helps the onion maintain a good texture.
    🕒 07:09
15. Mix everything together to let the flavors meld.
    🕒 07:49
16. Serve after it has cooled. For an even richer flavor, let it marinate overnight.
    🕒 08:18