Steps

1. Finely chop ¼ onion for the tartar sauce.
   🕒 00:17
2. Transfer the chopped onion to a bowl, add a pinch of salt, mix well, and drain out the moisture. This is the key to preventing the sauce from becoming watery by drawing out excess moisture from the onion with osmotic pressure.
   🕒 00:53
3. Remove the yellow fat between the skin and meat, excess skin, tendons, and blood clots from 330g of chicken thigh.
   🕒 01:14
4. Pierce the chicken all over with the tip of a knife, and make small cuts in the tendons near the Achilles tendon. This makes it easier for the seasoning to penetrate and speeds up cooking. Cutting the tendons also improves the texture.
   🕒 01:45
5. Sandwich the pierced chicken between paper towels and press firmly to remove excess moisture. This helps the seasonings penetrate deeper into the chicken.
   🕒 02:34
6. Cut the drained chicken into 4 equal pieces. Cutting them larger helps to retain moisture inside when frying.
   🕒 03:00
7. In a bowl, dissolve 2 tbsp of Cooking Sake (Rice Wine), a pinch of salt, and a little MSG (Umami Seasoning).
   🕒 03:13
8. Add the cut chicken to the dissolved seasonings and knead thoroughly until it becomes sticky. This process helps the seasonings be absorbed by the chicken and also acts as a barrier to prevent moisture from escaping.
   🕒 03:38
9. Squeeze out the moisture from the salted onion using paper towels.
   🕒 04:11
10. Add 3 tbsp Mayonnaise, 1 tbsp Ketchup, and dried parsley (as needed) to the squeezed onion and mix to make the tartar sauce.
    🕒 04:22
11. In a separate bowl, dissolve 1.5 tbsp Soy Sauce, 2 tbsp Vinegar, 1.5 tbsp Sugar, and 2 pinches Potato Starch to make the sweet and sour sauce. The potato starch helps the sweet and sour sauce cling to the chicken.
    🕒 05:04
12. Generously coat the surface of the chicken with all-purpose flour, then lightly tap to remove excess flour. This ensures the beaten egg will coat the chicken thoroughly.
    🕒 05:45
13. Dip the floured chicken into 1 beaten egg, coating it evenly.
    🕒 06:14
14. Heat oil in a frying pan until it's about halfway up the sides of the chicken over medium-low heat.
    🕒 06:34
15. Once the oil is at a temperature where the batter floats to the surface slowly, carefully add the chicken skin-side down and fry over low heat for 2.5 minutes.
    🕒 06:38
16. Flip the chicken and fry for another 2 minutes over low heat. The frying oil temperature should be maintained between 150°C and 160°C.
    🕒 07:05
17. Flip the chicken and fry for 1 minute, then flip again and fry for another 1 minute, for a total frying time of 6.5 minutes. Then remove from the pan.
    🕒 07:17
18. Insert a skewer into the chicken. If the juices run clear, it is cooked through.
    🕒 07:35
19. Add the prepared sweet and sour sauce to the frying pan and heat over low heat.
    🕒 07:50
20. Once the sweet and sour sauce is warm, add the fried chicken and toss to coat thoroughly. The potato starch ensures the sauce clings well to the chicken without running off.
    🕒 07:57
21. Once the chicken is coated with the sauce, turn off the heat.
    🕒 08:15
22. Plate the chicken, serve with the tartar sauce, and enjoy!
    🕒 08:41