Hi, I am Joana. Today, I’m gonna show you how to prepare a big hit! chicken nanban that’s not deep fried recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
A Big Hit! Chicken Nanban That’s Not Deep Fried Recipe
A Big Hit! Chicken Nanban That’s Not Deep Fried is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. A Big Hit! Chicken Nanban That’s Not Deep Fried is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook a big hit! chicken nanban that’s not deep fried using 13 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make A Big Hit! Chicken Nanban That’s Not Deep Fried:
- Take 1 large piece Chicken breast (or thigh)
- Make ready 1 Plain flour
- Take 1 Egg
- Get For the sweet vinegar sauce (ama-su):
- Prepare 3 tbsp ☆ Sugar
- Take 2 tbsp ☆ Vinegar
- Take 1 1/2 to 2 tablespoons. ☆ Soy sauce
- Get For the tartar sauce:
- Make ready 3 tbsp Mayonnaise
- Make ready 1 Boiled egg
- Get 1/4 Onion
- Prepare 1 tbsp Milk (can be substituted with yoghurt or soy milk)
- Prepare 1 Parsley
Instructions to make A Big Hit! Chicken Nanban That’s Not Deep Fried:
- 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. ❤
So that is going to wrap this up with this special dish a big hit! chicken nanban that’s not deep fried recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
