Chicken Nanban Recipe

Method5 steps · about 35 min

1. 1

   Step 1: Mix the chopped ready hard-boiled egg (1), finely chopped onion (2 Tbsp), chopped cornichons, Japanese mayonnaise (1/4 cup) and salt to taste in a bowl. Keep the tartar sauce in the refrigerator while preparing the chicken.

   Uses 1 ready hard-boiled egg, chopped · 2 Tbsp onion (finely chopped) · 2 Tbsp pickles (cornichons, finely chopped) · 1/4 cup Japanese mayonnaise · salt to taste

2. 2

   Step 2: Heat the soy sauce (3 Tbsp), rice vinegar (3 Tbsp) and sugar (3 Tbsp) in a small pot until the sugar has completely dissolved. Pour the sweet vinegar sauce into a shallow dish large enough to dip the chicken, and set aside.

   Uses 3 Tbsp soy sauce · 3 Tbsp rice vinegar · 3 Tbsp sugar

3. 3

   Step 3: Butterfly the chicken breasts (2) and pound them to an even thickness of about 1 cm. Season with salt and pepper, coat with the flour (2 Tbsp), then dip in the beaten raw egg (1).

   Uses 2 chicken breasts · salt and pepper · 2 Tbsp flour · 1 egg (beaten)

4. 4

   Step 4: Heat the deep-frying oil to 180°C (350°F). Fry the coated chicken until golden brown and cooked through, with the centre reaching 74°C (165°F). Lift out and drain.

   Uses deep-frying oil · Coated chicken breasts

5. 5

   Step 5: Immediately dip both sides of the fried chicken into the prepared sweet vinegar sauce. Cut into bite-size pieces or slices, divide between two servings and top with the chilled tartar sauce.

   Uses Fried chicken · Sweet vinegar sauce · Chilled tartar sauce