Deep-Fried Chicken Nanban

Nanban sauce is a Southern creation hailing from Kyushu island in Japan, with South American chillies introduced by the Portuguese in the 16th century. Loosely based on the Portuguese escabeche, nanban sauce is made with soy sauce, vinegar and chillies and is a great accompaniment for deep-fried meats and fish. This recipe is unusual in many ways – chicken is deep-fried until golden and crispy, then dunked in the cold Nanban sauce to marinate for a few hours. What began as hot, crisp