Healthy Chicken Nanban

Crack the egg into a bowl and beat it well.

Finely chop the pickles.

Heat the small frying pan you will use for the chicken breast over low heat. A non-stick pan is preferable.

Pour the beaten egg into the heated pan and cook over low heat to make soft-set scrambled egg. As soon as it starts to set, turn off the heat.

Transfer the scrambled egg to a container and let it cool slightly.

While the egg cools, make the sweet vinegar sauce. Combine soy sauce, vinegar, sugar (or a zero-sugar sweetener), and a little ichimi chili pepper to taste, and mix well.

Add the chopped pickles, ketchup, salt and pepper, 1 pinch of sugar, and the 65% reduced-calorie mayonnaise to the cooled scrambled egg, and mix well, breaking up the clumps of egg, to finish the tartar sauce. Keep it in the refrigerator until serving.

Peel the skin off the chicken breast and cut it in half horizontally, making small cuts little by little so the thickness stays even.

Pound the chicken breast firmly with the back of the knife or a rolling pin to flatten it, and sprinkle salt and pepper evenly over both sides.

Crack the egg into a tray, add the cake flour and potato starch, and mix well until no dry flour remains to make the batter. Add the pounded chicken breast and coat it thoroughly.

Add 2 teaspoons of olive oil to a small frying pan that the chicken breast just barely fits into, spread it over the whole surface, and heat over medium heat.

Place the battered chicken breast in the heated pan and shallow-fry over medium heat, touching it as little as possible. Turn it over once the coating turns light golden brown.

After turning it over, switch to low heat and cook slowly for 3 to 4 minutes. Turn off the heat, transfer to a cutting board, and cut into bite-sized pieces so the coating does not come off.

Arrange the cooked chicken breast on a plate, pour on plenty of the sweet vinegar sauce, and top with plenty of the healthy tartar sauce to finish.