Chicken Nanban

Chicken Nanban

Ingredients:

500g boneless and skinless chicken breast (cut into pieces)

Marinade:

¼ tsp salt

¼ tsp ground white pepper

1 tbsp sake

Coating:

2 tbsp all-purpose flour

1 large egg (lightly beaten)

Nanban Sauce:

3 tbsp caster sugar

2 tbsp kikkoman soy sauce

3 tbsp rice vinegar

1 dried chilli (deseeded and sectioned)

Tartar Sauce:

1 hard-boiled egg (chopped)

½ cup Japanese mayonnaise

60g big onion (chopped)

2 pickled baby gherkins (chopped)

½ tsp salt (divided)

¼ tsp ground white pepper

1 tbsp full cream milk

Side Vegetables:

Some shredded cabbage, Japanese cucumber, cherry tomatoes and mixed salad

Garnishing:

1 tbsp chopped parsley

Preparation Instructions:

1. Marinate the chicken pieces with salt, ground white pepper and sake. Set aside.

  1. Nanban Sauce: In a small bowl, add in caster sugar, kikkoman soy sauce, rice vinegar and dried chilli. Stir to combine. Set aside.
  2. Tartar Sauce: Rub the chopped onion with ¼ tsp of salt. Rinse, drained and squeeze dried with paper towel and transfer into a bowl. Add in chopped hard-boiled egg, Japanese mayonnaise, pickled baby gherkins, salt, ground white pepper and full cream milk. Stir to combine. Set aside.
  3. Coat the marinated chicken with all-purpose flour. Dip in beaten egg. Fried in hot oil until golden brown. Dish out and drained.
  4. Using a serving tong to dip the fried chicken pieces into the Nanban sauce piece by piece until fully coated on both sides. Transfer the coated fried chicken pieces onto a serving platter.
  5. Top with tartar sauce, garnish with chopped parsley. Serve with shredded cabbage, Japanese cucumber, cherry tomatoes and mix salad.

 

 

 

 

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