Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, nanban-style chicken (in a silicone steamer). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Authentic Chicken Nanban recipe based on the original from Miyazaki Japan, made with fried chicken coated in a crispy egg batter marinated in a Dust the chicken with flour. Beat the egg in a bowl until uniform and then dip the chicken in the egg to thoroughly coat. Gently lower the egg coated chicken.
Nanban-style Chicken (in a silicone steamer) is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Nanban-style Chicken (in a silicone steamer) is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook nanban-style chicken (in a silicone steamer) using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Nanban-style Chicken (in a silicone steamer):
- Prepare 1 Chicken breasts
- Prepare 1/2 tbsp Sake
- Make ready 1/2 tsp Sugar
- Make ready 1/8 tsp Salt
- Prepare 1 Katakuriko
- Make ready 2 tsp Vegetable oil
- Take Sweet vinegar sauce
- Prepare 1 tbsp Soy sauce
- Make ready 1 1/2 tbsp Mirin
- Get 1 tbsp Vinegar
- Make ready 2 tsp Sugar
- Take Tartar Sauce
- Prepare 2 tbsp Mayonnaise
- Take 1/4 tsp Sugar
- Get 1/4 tsp Lemon juice
- Prepare 2 tbsp Finely chopped onions
- Take 1 optional, (as needed) Parsley (dried is OK)
Chicken nanban is an example of "yoshoku", Western style food that has been adapted to suit Japanese tastes. This succulent chicken dish originated in Miyazaki Prefecture in the far South of Japan. Topped off with rich tartar sauce, this dish is particularly nice with a side of chips or new. Chicken nanban is breaded, deep fried, dunked in a vinegar sauce, and topped with tartar sauce.
Steps to make Nanban-style Chicken (in a silicone steamer):
- Combine the tartar sauce ingredients.
- Cut the chicken breast lengthways in half. Make slits in the thick parts and open up to obtain a evenly thick piece of chicken breast.
- Rub Step 2 with sake, sugar and salt (in this order) in 1~2-minute intervals. Coat the chicken pieces thinly with katakuriko.
- Brush 1/2 teaspoon of vegetable oil on the bottom of a steamer dish. Put one portion of chicken and drizzle 1/2 teaspoon of vegetable oil over it.
- Cover with a lid and heat in a 600 W microwave for 1 minute and half. Flip over the chicken and cover again. Heat for a further 30 seconds. Leave to sit as it is for 1 minute.
- Make the sweet vinegar sauce. Dip both sides of the chicken from Step 5 in the sauce.
- Slice number 6 chicken and transfer to a serving dish. Drizzle with the sweet vinegar sauce and pour over the tartar sauce on top.
- If you use chicken thighs, skip Step 3 and omit the vegetable oil of Step 4.
- "Tender Chicken Breast Youlinji"
It's definitely kind of indulgent, but really delicious. Add the chicken pieces as soon ad the oil is hot enough so that a bit of the eggy batter. Chicken nanban is a fried chicken dish. Fried chicken fillet, to be more precise. Buta no kakuni, Japanese braised pork belly—Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from dashi (Japanese sea stock).
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