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A Big Hit! Chicken Nanban That's Not Deep Fried Recipe

A Big Hit! Chicken Nanban That's Not Deep Fried Recipe
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Serving : 2
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Prepare the ingredients before making A Big Hit! Chicken Nanban That's Not Deep Fried in your home. Then, follow these steps below to serve A Big Hit! Chicken Nanban That's Not Deep Fried for your family or friends.

Ingredients: A Big Hit! Chicken Nanban That's Not Deep Fried

  • 1 large piece Chicken breast (or thigh)
  • 1 Plain flour
  • 1 Egg
  • For the sweet vinegar sauce (ama-su):
  • 3 tbsp ☆ Sugar
  • 2 tbsp ☆ Vinegar
  • 1 1/2 to 2 tablespoons. ☆ Soy sauce
  • For the tartar sauce:
  • 3 tbsp Mayonnaise
  • 1 Boiled egg
  • 1/4 Onion
  • 1 tbsp Milk (can be substituted with yoghurt or soy milk)
  • 1 Parsley

How to Make A Big Hit! Chicken Nanban That's Not Deep Fried

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make A Big Hit! Chicken Nanban That's Not Deep Fried in your home by yourself.

    Step 1
  • 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).
  • Step 2
  • Combine all the ingredients marked ☆. The classic version uses a strong sweet vinegar, but adjust it to suit your taste.
  • Step 3
  • To make the tartar sauce, mix the minced onion, mashed boiled egg, milk, and mayonnaise together.
  • Step 4
  • 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).
  • Step 5
  • 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.
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • 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.
  • Step 9
  • 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.
  • Step 10
  • 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.
  • Step 11
  • Slice into bite-sized pieces, arrange onto serving plates, pour the sauce on top, then top with a generous amount of tartar sauce.
  • Step 12
  • 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!
  • Step 13
  • In this version, I added cucumbers to the tartar sauce. Serve it with a side of vegetables and make it a healthy meal. * *
  • Step 14
  • 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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