Chicken Nanban Don

Step 1

Place each chicken breast between two sheets of plastic wrap and pound with the flat side of a meat mallet until about 1/2 inch thick all over, which helps it cook evenly and stay tender.

Step 2

Pat the chicken dry all over with paper towels, rubbing away any moisture so the flour coating sticks properly and the chicken fries up crispy.

Step 3

Pour the rice vinegar, soy sauce, sugar, and mirin into a small bowl and stir with a spoon until the sugar dissolves completely, about 30 seconds; set the sauce bowl aside.

Step 4

Slice the carrot lengthwise into very thin strips using a vegetable peeler or knife, then cut the carrot strips into thin matchsticks about 2 inches long.

Step 5

Slice the cucumber in half lengthwise, then scoop out the seeds with a spoon; place each half seed-side down and slice crosswise into thin half-moon pieces about 1/4 inch thick.

Step 6

Pour the oil into a large deep skillet or small pot and heat over medium-high heat for about 3 minutes until a pinch of flour dropped into the oil immediately bubbles and turns light brown (about 350°F).

Step 7

Coat each chicken breast in the flour by laying it on the flour, pressing down, then flipping and pressing the other side until fully covered; tap off excess flour gently.

Step 8

Carefully slide both chicken pieces into the hot oil and fry for 5–6 minutes until the surface turns deep golden brown and the chicken feels firm when poked with a fork.

Step 9

Remove the chicken with a slotted spoon and place on a clean plate lined with paper towels; let it rest for 1 minute to drain excess oil.

Step 10

Slice each fried chicken breast against the grain (perpendicular to the long fibers) into strips about 1 inch wide, which makes them more tender to eat and helps the sauce cling.

Step 11

Divide the cooked rice between two bowls, mounding it gently in the center of each bowl to create a nest that will hold the chicken and sauce.

Step 12

Arrange the sliced chicken on top of the rice in each bowl, fanning the pieces slightly so they lay flat and the sauce will coat them evenly.

Step 13

Pour the vinegar sauce equally over the chicken and rice in each bowl, allowing it to soak into the rice and drip down the sides.

Step 14

Scatter the carrot matchsticks and cucumber slices on top of each bowl in separate piles, which adds a cool, fresh crunch that balances the warm glazed chicken.