Chicken Nanban (チキン南蛮)
Looking for an easy and authentic Japanese recipe? Try Japanese Chicken Nanban, a delicious fried chicken dish that originates from the Kyūsyū region. Similar to the popular Karaage dish, Chicken Nanban is a perfect meal or snack option for kids. Give it a try and enjoy the tasty flavors of Japan!
Ingredients
Tartar Sauce
- 2 egg
- 1/4 red onion
- 5 tbsp mayo
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp parsley
- 1/2 tsp capers
Sweet & Sour Sauce
- 4 tbsp vinegar
- 4 tbsp sugar
- 3 tbsp soy sauce
Chicken Nanban
- 4 tbsp flour
- 1 egg
- 60 g Chicken Thigh
Instructions
Tartar Sauce
- Boil the eggs for approximately 14 minutes.
- Cool the eggs with water and ice.
- Finely chop the red onion.
- Finely chop the capers.
- Peel the cooled eggs and finely chop the them.
- Mix all ingredients, red onion, capers, mayo, eggs, salt, pepper, parsley very well.
Sweet & Sour Sauce
- Place vinegar, soy sauce, sugar in the pot.
- Slowly bring to a boil.
Chicken Nanban
- Whisk the egg thoroughly.
- Trim the chicken. After taking out bone and tendon, but not skin, cut the meat.
- Add salt & pepper.
- Coat the surface of the chicken with flour thoroughly.
- Dip the chicken into the egg mixture and mix them very well.
- Heat oil until it reaches a temperature of 356°F (180°C)
- Add the chicken - skin down. (Add slowly to prevent splattering) And continue to fry for 3 to 4 minutes.
- When the skin of the chicken turns golden brown, turn it over.
- Remove the meat from the heat when the skin turns crispy.
- Cover the meat and set aside to ensure it cooks thoroughly. (About 5 minutes)
- Dip the chicken into the sweet and sour sauce.
- Enjoy with prepared tartar sauce!
