Chicken Nanban

Name: Chicken Nanban
Ingredients: 2 Chicken breast; 1 Cake flour; 2 Beaten egg; 1 dash less than needed for deep frying Vegetable oil; 3 tbsp Rice vinegar; 3 tbsp Soy sauce; 2 tbsp Raw cane sugar (or regular sugar); 2 tbsp Mirin; 1 tbsp Cooking sake; 2 Boiled egg; 2 tbsp Mayonnaise (I used light mayo); 1 tbsp Ketchup; 1 tbsp Milk; 2 tbsp Finely chopped onions; 1 tbsp Dried parsley; 1 dash Salt and pepper; 1 tsp Lemon juice

17 ingredients

6 steps

Ingredients

2 Chicken breast
1 Cake flour
2 Beaten egg
1 dash less than needed for deep frying Vegetable oil
3 tbsp Rice vinegar
3 tbsp Soy sauce
2 tbsp Raw cane sugar (or regular sugar)
2 tbsp Mirin
1 tbsp Cooking sake
2 Boiled egg
2 tbsp Mayonnaise (I used light mayo)
1 tbsp Ketchup
1 tbsp Milk
2 tbsp Finely chopped onions
1 tbsp Dried parsley
1 dash Salt and pepper
1 tsp Lemon juice

Directions

1

Thinly slice the chicken breast into bite-sized pieces and season with salt and pepper.
2

Add the ingredients for the marinade into a small saucepan and let it simmer gently.
3

Combine all of the ingredients for the tartar sauce in a separate bowl.
4

Coat the chicken from Step 1 in a layer of flour and then a layer of beaten egg and fry in a little oil.
5

While the chicken from Step 3 is still hot, place it in the marinade and leave for a while for the flavours to soak in.
6

To finish, simply arrange on a plate with the tartar sauce.