Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken nanban with chicken breast - simple and tender even when cold. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Fried chicken soaked in sweet and sour Nanban sauce topped with tasty tartar egg sauce. Chicken breast, make incision in the center and open it up being careful not to cut through. Authentic Chicken Nanban recipe based on the original from Miyazaki Japan, made with fried chicken coated in a crispy egg batter marinated in a sweet and sour nanban sauce.
Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have chicken nanban with chicken breast - simple and tender even when cold using 18 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold:
- Get 1 large Chicken breast
- Prepare 1 tsp of each Sugar, soy sauce, sesame oil
- Take 1 tbsp ★Sake
- Get 5 tbsp Plain flour
- Prepare 1 Egg
- Get Sweet vinegar sauce
- Make ready 2 1/2 tbsp Sugar
- Get 2 1/2 tbsp Vinegar
- Get 2 tbsp Soy sauce
- Make ready Tartar Sauce
- Take 2 Hard-boiled eggs
- Make ready 1/4 Onion
- Get 1 approx. 9-10 tablespoons ●Mayonnaise
- Prepare 2 pinch ●Sugar
- Make ready 1 pinch Salt and pepper (I recommend black pepper for adults)
- Prepare 1 pinch ● Umami seasoning (optional)
- Get 1 dash ●Parsley (optional)
- Prepare 1 as appropriate Milk, if you prefer soft tartar sauce
The meat is tender and juicy. Chicken breasts are often used in this recipe but you can also use chicken thighs. The deep-fried batter absorbs the nanban sauce, making the dish more. Strangely, we rarely use chicken in traditional Korean banchans.
Instructions to make Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold:
- Dice the onions for the tartar sauce and soak in water. Change the water a few times to get rid of the smell and spiciness. Roughly chop the boiled egg and place in a bowl.
- Drain the onions with a sieve and remove excess water by wrapping with kitchen paper and giving it a good squeeze. Add to the bowl from step 1.
- Add ● ingredients and mix with a fork, mashing the egg as you mix. If you prefer a softer sauce, add a small amount of milk. Season with salt and pepper and the sauce is done.
- Remove the skin from the chicken breast and cut into your desired size. Put into a plastic bag, add ★ ingredients and rub in well.
- (If you want to fry the whole breast as one piece, use a knife to make sure it is an even thickness and pierce the skin several times with a fork. Then rub in the ★ ingredients well.)
- Beat the egg in a bowl. Mix the ingredients for the sweet vinegar sauce in another bowl. Heat a large frying pan with a generous amount of oil.
- Put the flour into a plastic bag, and add a piece of chicken at a time, close the bag and shake. (so that it is evenly coated in flour)
- Shake off the excess flour from the chicken before lightly mixing with the beaten egg. Place the chicken into the frying pan after coating with the egg, and fry on a medium heat.
- When one side is golden brown, turn down the heat to low, turn the meat over and place the lid on. Cook for a few minutes (this depends on the thickness of the meat, but I cook it for 2-3 minutes).
- Take off the lid and turn up the heat to high straight away. When it is golden brown, turn off the heat and wipe off the excess oil from the pan with paper towels.
- Pour in the sweet vinegar sauce and reduce whilst shaking the pan to coat the meat. Turn off the heat and leave until the coating settles nicely.
- If you leave it to rest too long, or you fiddle with the meat too much in step 11, the coating can come off so be careful. Transfer to a serving dish and top with tartar sauce. Now the Chicken Nanban is complete.
- You can also make it with half the amount of tartar sauce ◎ I use a lot because my husband loves it (・∀・；) Half the amount of tartar sauce is plenty if you are cooking one breast for one person.
- It's also good if you add a little ketchup to the sweet vinegar and tartar sauces.
It's usually pork, beef or seafood. But today, let's go against tradition and get creative with chicken breast. After all, it's cheap and approachable to everybody. We will first boil them to get them juicy and tender. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass.
So that’s going to wrap it up for this exceptional food chicken nanban with chicken breast - simple and tender even when cold recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
