Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, non-fried chicken nanban with chicken breast. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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. In Japan, Chicken Nanban is usually prepared using skin-on boneless chicken leg, which includes the meat from the thigh and drumstick in one piece. Fried chicken soaked in sweet and sour Nanban sauce topped with tasty tartar egg sauce.
Non-Fried Chicken Nanban with Chicken Breast is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Non-Fried Chicken Nanban with Chicken Breast is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook non-fried chicken nanban with chicken breast using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Non-Fried Chicken Nanban with Chicken Breast:
- Take 2 Chicken breasts
- Make ready 2 tsp Sugar
- Take 3 tbsp Katakuriko
- Get For the sauce:
- Take 3 tbsp each Sugar, soy sauce and vinegar
- Make ready Tartar Sauce
- Prepare 2 Eggs
- Prepare 1/4 Onion
- Get 3 to 4 tablespoons Mayonnaise
Chicken Nanban is a local specialty in Miyazaki Prefecture. The nanban sauce goes great with the tartar sauce. The meat is tender and juicy. Chicken breasts are often used in this recipe but you can also use chicken thighs.
Instructions to make Non-Fried Chicken Nanban with Chicken Breast:
- Finely chop the onion and microwave at 600 W for about 30 seconds. Make 2 boiled eggs and finely chop them as well. Mix the onion and the boiled eggs with mayonnaise to make the tartar sauce.
- With a fork, pierce some holes on the surface of the chicken breast. Cut it into your preferred sizes and rub some sugar on them (about 1/2 teaspoon of sugar per side).
- Place the chicken from Step 2 into a plastic bag and chill it for at least 30 minutes in the refrigerator.
- In the plastic bag from Step 3, add the katakuriko to coat the chicken evenly. Heat the oil on a skillet and pan-fry the chicken over medium heat.
- Cover the skillet and cook through until chicken is golden brown on both sides.
- Coat the chicken with the sauce and serve it with the tartar sauce, and enjoy!
The deep-fried batter absorbs the nanban sauce, making the dish more. Chicken nanban is breaded, deep fried, dunked in a vinegar sauce, and topped with tartar sauce. Chicken nanban is a fried chicken dish. Fried chicken fillet, to be more precise. But unlike most fried chicken recipes that start with marinating, chicken nanban fillets are marinated after frying.
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