Spicy Chicken Nanban

 
Ingredients

1 lb chicken thigh, cut into bite-size pieces
1 onion, thinly sliced
1/2 cup rice vinegar
4 Tbsp sugar
4 Tbsp soy sauce
1 tsp chopped red hot chili pepper
1 Tbsp vegetable oil
katakuriko starch or corn starch for dusting


Method

Soak onion slices in cold water for about 30 minutes and drain well.
Mix soy sauce, sugar, vinegar, and red chile pepper in a sauce pan and heat on low heat.
When the sugar dissolves in, stop the heat.
Dust chicken with katakuriko starch or corn starch.
Heat 1 tbsp of vegetable oil in a skillet and fry chicken pieces until brown.
Pour the sauce over the chicken and stop the heat.
Serve onion sliced on plates.
Place chicken pieces on top of the onion.
Pour some sauce left in the skillet over the onion and fried chicken.