Mix all ingredients for nanban sauce and set aside in a bowl.

Heat frying oil of your choice to between 300 to 400 degrees Fahrenheit.

Place your chicken between two pieces of plastic wrap and, using a mallet, rolling pin or skillet, pound out to a flat uniform piece. Once you have a flat piece and your oil has come up to temp, cover your chicken in potato starch, making sure every inch is covered. Next, dip your chicken in the egg, again making sure it’s completely covered.

Immediately place your chicken in the hot oil and allow to cook for between five to seven minutes, depending on thickness.

Once finished, pat dry and dip in your nanban sauce.

Julienne your scallions as thin as possible and allow to soak in ice water. This allows them to curl, get crisp, and mellows their flavor.

While your scallions are soaking mix all ingredients for dressing and set aside.

Once you are ready to serve, drain the scallions and toss in the dressing. Serve right away to maintain peak flavor and texture.

Place egg in a pot and cover with cold water. Add baking soda to the water and bring to a boil.

Once boiling, take off the heat and allow the egg to sit in the water for seven minutes. After the time has elapsed, place your egg in an ice bath for 10 minutes to allow it to completely cool. Once cooled, peel your egg, chop into desired size, and place in a bowl.

Add all of your ingredients to the bowl and gently mix until well combined.

Serve nanban chicken with negi salad, sauteed vegetables, and Japanese tartar sauce.