A Big Hit! Chicken Nanban That's Not Deep Fried
A Big Hit! Chicken Nanban That's Not Deep Fried

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, a big hit! chicken nanban that's not deep fried. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Authentic Chicken Nanban recipe, made with fried chicken coated in a crispy egg batter that's soaked in a sweet and sour nanban sauce. Nobeoka isn't known for much, but their virtually unknown claim to fame is a small diner not far from Nobeoka station, that invented Chicken Nanban (チキン南蛮). Fried chicken soaked in sweet and sour Nanban sauce topped with tasty tartar egg sauce.

A Big Hit! Chicken Nanban That's Not Deep Fried is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. A Big Hit! Chicken Nanban That's Not Deep Fried is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have a big hit! chicken nanban that's not deep fried using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make A Big Hit! Chicken Nanban That's Not Deep Fried:
  1. Take 1 large piece Chicken breast (or thigh)
  2. Make ready 1 Plain flour
  3. Prepare 1 Egg
  4. Make ready For the sweet vinegar sauce (ama-su):
  5. Take 3 tbsp ☆ Sugar
  6. Take 2 tbsp ☆ Vinegar
  7. Take 1 1/2 to 2 tablespoons. ☆ Soy sauce
  8. Make ready For the tartar sauce:
  9. Take 3 tbsp Mayonnaise
  10. Prepare 1 Boiled egg
  11. Prepare 1/4 Onion
  12. Get 1 tbsp Milk (can be substituted with yoghurt or soy milk)
  13. Take 1 Parsley

Chicken nanban is breaded, deep fried, dunked in a vinegar sauce, and topped with tartar sauce. It's definitely kind of indulgent, but really delicious. Fried chicken in Japanese sweet and peppery vegetable sauce was originally a local food in Miyazaki Prefecture, but is now eaten all over Japan. Deep-fry the pieces in batches until golden brown (about five minutes) then transfer to a wire rack over a tray to drain for a couple of minutes.

Instructions to make A Big Hit! Chicken Nanban That's Not Deep Fried:
  1. 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).
  2. Combine all the ingredients marked ☆. The classic version uses a strong sweet vinegar, but adjust it to suit your taste.
  3. To make the tartar sauce, mix the minced onion, mashed boiled egg, milk, and mayonnaise together.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Slice into bite-sized pieces, arrange onto serving plates, pour the sauce on top, then top with a generous amount of tartar sauce.
  12. 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!
  13. In this version, I added cucumbers to the tartar sauce. Serve it with a side of vegetables and make it a healthy meal. * *
  14. 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. ❤

Then, dunk the deep-fried chicken pieces into the vegetables and nanban marinade. Cover the bowl and let it sit at room temperature for at least two hours (ideally. The magic mix that is our contemporary food culture means that its site in Brixton close to the Chicken karaage (floured with potato starch and deep-fried, aka JFC) is based on thighs, which is Acknowledging that he comes late to the London ramen scene, he writes rather touchingly in Nanban. My Chicken Nanban Recipe is inspired by the original Chicken Nanban at Naochan in Miyazaki Prefecture, Japan. Instead of the usual flour or potato Served with a citrusy Japanese-style tartar sauce, each bite is packed with contrasting textures and tastes that makes this irresistibly addictive.

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