Japanese Chicken Nanban (with Homemade Tartar Sauce)
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
2 portions
-
Course
Main Course, Appetizer, Lunch, Dinner
-
Cuisine
Japanese
Japanese Chicken Nanban (with Homemade Tartar Sauce)
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
Tartar Sauce
- 1 gherkin small, pickled
- ⅛ yellow onion
- 1 egg hard-boiled
- ½ tbsp lemon juice
- 2 tbsp mayonnaise Japanese style
- 1 tsp sugar
- ½ tsp tomato ketchup
- 1 pinch salt
- 1 pinch black pepper
- ¼ tsp parsley dried
Nanban Sauce
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1½ tbsp rice vinegar or apple cider vinegar
Chicken
- 300 g chicken thigh boneless, skin-on preferred
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp cake flour
- 1 egg
- 2 tbsp potato starch or corn starch
- 2 tbsp neutral cooking oil flavourless, high smoke point like vegetable oil or canola, generic cooking oil
- 1 bunch chili threads optional garnish
- 4-6 lettuce optional for serving, leaves
Instructions
- Start by finely dicing 1 small pickled gherkin, 1 hard-boiled egg and 1 hard-boiled egg and placing them in a mixing bowl.
- Add ½ tbsp lemon juice, 2 tbsp Japanese style mayonnaise, 1 tsp sugar, ½ tsp tomato ketchup, ¼ tsp dried parsley and 1 pinch salt and pepper to the bowl.
- Mix until all the ingredients are evenly distributed.
- Transfer the tartar sauce to a sealable container and chill in the fridge until its time to serve.
- To make the nanban sauce, take a small bowl and mix 1 tbsp sugar, 1 tbsp soy sauce and 1½ tbsp rice vinegar together. Set aside for later.
- Cut 300 g boneless chicken thigh into bitesize pieces and place them in a bowl. Add 1 pinch salt and pepper and 1 tbsp cake flour and mix until the chicken pieces are evenly covered.
- Crack 1 egg into the bowl and mix until the chicken is fully coated in the egg.
- Add the 2 tbsp potato starch and mix until well incorporated and lump-free.
- Heat a pan on medium. Once hot, add 2 tbsp cooking oil and swirl it around until evenly coated. Add the chicken and fry for 3 minutes on each side.
- Once the chicken is cooked through, turn the heat down to medium-low, push the chicken to one side and wipe away the excess oil with kitchen paper.
- Add the nanban sauce and move the chicken around the pan until each piece is fully coated.
- Once the sauce is slightly thickened and glossy, remove the pan from the heat.
- Arrange 4-6 lettuce leaves on a serving plate (optional) and make a mountain of chicken in the middle.
- Top with a generous amount of tartar sauce and 1 bunch chili threads for decoration.
- Enjoy!
Notes
- Leftover tartar sauce can be kept in a sealed container in the refrigerator for 4-5 days.
- I recommend serving chicken nanban with rice.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
