First recipe (Chicken Nanban チキン南蛮)

Thinking of what to post after my friends ask me to write my recipes into a blog. 
Well, maybe I should just start with something simple and nice to eat. 
So the first one to start with is.... Chicken Nanban (チキン南蛮), a local dish from Miyazaki Prefecture in Kyushu, South Japan. Fell in love with the dish when I was staying in Japan......

Chicken Nanban (チキン南蛮）
Time Required: less than 30 minutes


Ingredients (Serves 2):
(1) Deboned chicken thighs X 2
(2) Cornstarch X 2 tablespoons 
(3) Hardboiled egg X 1
(4) Mayonnaise
(5) Onion (cut into strips) X 1/2
(6) Soya Sauce X 2 tablespoons
(7) Lemon Juice X 1 tablespoon
(8) Sugar X 2 teaspoons
(9) Cooking oil


Method:
For onion sauce:
1. Place onion into a small pot over fire, and add items 6, 7 and 8 with 2 tablespoons of water. 
2. Bring to boil and and rest till onions become slightly transparent. 
For mayonnaise sauce:
1. Cut hardboiled egg finely and mix with desired amount of mayonnaise.
For chicken:
1. Place chicken and cornstarch into a clean plastic bag to coat chicken slightly with cornstarch. Make sure that the coating is even and light. 
2. Heat cooking oil in fry pan. Pan-fry chicken with slow fire till both sides are slightly brown and inside is cooked. 
3. Cut chicken into your preferred biting sizes. 


To serve:
1. Place onion sauce at plate bottom with chicken on top.
2. Place desired amount of mayonnaise sauce on side of plate.
3. Garnish with green leaves. (optional)
Tips:
1. Instead of preparing the sauce, you can purchase Ponzu (ポン酢) from Japanese supermarkets and add a little sugar.