A Big Hit! Chicken Nanban That's Not Deep Fried.
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Ingredients of A Big Hit! Chicken Nanban That's Not Deep Fried:
- Require 1 large for piece Chicken breast (or thigh).
- Require 1 for Plain flour.
- Prepare 1 of Egg.
- Provide - For the sweet vinegar sauce (ama-su):.
- Give 3 tbsp of ☆ Sugar.
- Need 2 tbsp of ☆ Vinegar.
- Give 1 1/2 for to 2 tablespoons. ☆ Soy sauce.
- Give for For the tartar sauce:.
- Give 3 tbsp - Mayonnaise.
- Provide 1 of Boiled egg.
- Give 1/4 of Onion.
- Give 1 tbsp - Milk (can be substituted with yoghurt or soy milk).
- Require 1 Parsley.
A Big Hit! Chicken Nanban That's Not Deep Fried process:
- Slice open the thick part of the chicken to even out the thickness. You can then cut into bite-sized pieces, or keep them as is (I do the former)..
- Combine all the ingredients marked ☆. The classic version uses a strong sweet vinegar, but adjust it to suit your taste..
- To make the tartar sauce, mix the minced onion, mashed boiled egg, milk, and mayonnaise together..
- You can reduce the sharpness of the onion by soaking it in water. For those who dislike the sharp bite of onion, rinse several times and soak for longer. Tip: If you chose to use store-bought tartar sauce, refer to the tip below (under Helpful Hints)..
- I soak the onions in lightly-salted water together with cucumbers. Before mixing with the mayonnaise, be sure to squeeze out the excess water to prevent the sauce from becoming too thin..
- Dredge the chicken in flour first, then egg, then flour again. It's easy if you put the chicken and flour in a bag and shake it . Once the pieces are evenly coated, throw in the egg..
- When the egg is in the bag, break and mash it with your hands, rub it into the chicken, then coat the chicken in flour on a tray . A thin coat of flour is best..
- Heat a small amount of oil on low-medium heat, and fry the chicken until golden brown. For those who kept the skin on, fry with the skin side down first..
- Since the fat of the skin will ooze out, be sure not to use too much oil to start. Reduce to low heat after flipping the pieces over, cover with a lid, then steam slowly..
- Once they are cooked through, remove excess oil with a paper towels, add the combined ☆-marked ingredients from Step 2, and cook on medium to high heat. Be careful not to cook for too long..
- Slice into bite-sized pieces, arrange onto serving plates, pour the sauce on top, then top with a generous amount of tartar sauce..
- For a healthier version, try substituting yoghurt for milk to make the tartar sauce. It'll give it a tasty and refreshing tartness. Try it and see!.
- In this version, I added cucumbers to the tartar sauce. Serve it with a side of vegetables and make it a healthy meal. * *.
- In this version, I used shiba-zuke (Kyoto-style pickles) and yoghurt in the tartar sauce. ♪ It gave it a refreshing taste. I recommend a thin sauce, as shown in the photo above. ❤.
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