TRADITIONAL JAPANESE RECIPE: In Chicken Nanban the Tartar Sauce is poured over the Chicken and varies from restaurant to restaurant, home to home. This is Chicken Nanban with a little twist.
Chicken Nanban is always served with Japanese Tartar Sauce and some thinly shredded cabbage on the side. Chicken Nanban Teishoku (定食 – set meal), it also typically includes a bowl of rice and miso soup.
We wouldn't recommend Chicken Nanban for bento. Avoid taking risks with eggs. Just cook it and enjoy it right away!
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 2-4 People |
Ingredients:
| Conversions |
Directions:
For the Tartar Sauce:
01 - Boil the Egg and let cool completely.
02 - Chop Onion and Pickle.
03 - Combine all the Tartar Sauce Ingredients in a bowl, cover with cling film and set aside in the refrigerator.
04 - In a small pot, heat Soy Sauce, Rice Vinegar, and Sugar until the Sugar has completely dissolved.
05 - Pour the Vinegar mixture in a shallow dish ( large enough to contain the chicken ), and set aside.
06 - Butterfly the Chicken Breasts and pound to about 1cm / 0.5in.
07 - Sprinkle the Chicken with Salt and Pepper.
08 - Coat with Flour and then dip in beaten Egg.
09 - Deep fry at 180C / 350F until golden brown on both sides and cooked through.
10 - Remove the Chicken Breasts from the Oil and immediately dip them in the vinegar sauce ( STEP 01 to 03 ).
11 - Cut the Chicken into slices and serve with the Tartar Sauce and some Salad.
Notes:
- If you cannot fing Japanese Mayo you can use American regular Mayo adding a bit of Lemon Juice.
- Before you pound flat the Chicken with meat mallet, cover the meat with cling film to avoid being spashed.
      |
|
