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Dans la lune

October 28, 2015

Chicken nanban with tartar sauce

Chicken Nanban with tartar sauce

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Chicken Nanban with tartar sauce

Ingredients

For the Chicken Nanban

  • 700g chicken thigh or chicken breast - trim any excess fat off and cut into bite sizes

Ingredient A

  • 1 garlic clove - grated
  • 1 tsp suagr
  • 2 tbsp cooking sake or cooking white wine
  • 1 tbsp mayonnaise
  • 1/4 tsp salt
  • 1/2 tsp balsamic vinegar
  • 7 tbsp katakuriko/potato starch - to coat chicken

For the ‘Nanban’ Sauce

  • 3 tbsp soy sauce
  • 4 tbsp vinegar (apple cider vinegar, rice vinegar)
  • 3 tbsp sugar
  • 1 tbsp maple syrup

For the tartar topping

  • 4 to 5 hard-boiled egg - finely chopped (Add egg in the boiling water, cook for 9 min.)
  • 1/2 onion - finely chopped and draining out the onion water
  • 50g mayonnaise
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • 1 tsp mustard

Instructions

  • 1. For the 'nanban' sauce Put all ingredients for the sauce in the small pan to boil it up once then just leave till it to cool down, set aside.
  • 2. For the tartar topping In a small bowl add all the ingredient for the egg tartar topping and mix well. Keep in the fridge until serve.
  • 3. Put the chicken and ingredient A (not katakuriko/potato starch yet) in the large bowl, and soak for about 30 min. Then, dust the chicken with flour, or just add katakuriko and mix.
  • 4. Fry chicken until it turns golden and is crisp as in the picture.
  • 6. Arrange the cooked chicken onto the serving plate and pour the nanban sauce over the chicken, serve with egg tartar topping.
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Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Japanese

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