Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, summer nanban-style chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Nanban, originating in Kyushu, is a popular take on fried chicken covered in a hot and sour sauce. One bite and you'll never think of fried chicken the Nanban means European countries in old Japanese, and as the name suggests, it was influenced by the European settlers that came in Japan. We are making Tsukesoba Kamo Nanban-style with chicken instead of duck.
Summer Nanban-Style Chicken is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Summer Nanban-Style Chicken is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook summer nanban-style chicken using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Summer Nanban-Style Chicken:
- Get 2 portions Chicken breast (or thighs)
- Make ready 1/8 Kabocha squash
- Take 1/2 Onion
- Get 1 Green bell pepper
- Make ready 1 dash Salt and pepper
- Make ready 1 dash Plain flour
- Make ready Combined seasoning ingredients:
- Get 1 tbsp Sugar
- Get 3 tbsp Soy sauce
- Get 2 tbsp Mirin
- Make ready 2 tbsp Vinegar
- Prepare 2 tbsp Water
Fried chicken fillet, to be more precise. But unlike most fried chicken recipes that start with marinating, chicken nanban fillets are marinated after frying. Chicken Nanban is a regional cuisine from Miyazaki Prefecture in Kyushu Island (most southwesterly of Japan's four main islands) but now it's a very common dish I usually serve Chicken Nanban with eggplant and bell pepper (eggplant is a must!). If you can find shiso leaves (Perilla) in Japanese or.
Instructions to make Summer Nanban-Style Chicken:
- Cut the vegetables into bite-sized pieces. Cut the chicken on the diagonal into bite-sized pieces and lightly season with salt and pepper.
- Add the oil to the pan and cook the kabocha on both sides. (Microwaving it for 2-3 minutes first will make it cook faster)
- Remove the kabocha squash from the pan for now. Stir fry the bell peppers and onion. (You don't need to clean the pan.)
- When the vegetables are cooked through, remove them from the pan. Pour a fairly large amount of oil into the pan. Coat the chicken pieces with plain flour and cook.
- When the chicken is browned on both sides, cover with the lid and let steam for 2-3 minutes (to make sure the chicken is completely cooked). Turn the heat to low and add the combined flavoring ingredients.
- Return the heat to medium and stir to coat the chicken with the sauce. When the sauce thickens, return the vegetables to the pan.
- Shake the pan to toss everything with the sauce.
- Top with chopped green onions. You could also add a little red chili pepper (with the seeds removed) to the flavoring ingredients.
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. It's definitely kind of indulgent, but really delicious.
So that’s going to wrap it up with this special food summer nanban-style chicken recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at 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. Go on get cooking!
