Chicken Nanban

Name: Chicken Nanban
Yield: 4 servings
Cuisine: American
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

cookpad.japan @cookpad_jp

I love Chicken Nanban from Miyazaki Prefecture so I uploaded this recipe as a record for my daughter and I.

I thought at first that the marinade might be a little tart, but it ended up just right when served with the tartar sauce.
If you don't want the marinade to be sour, just increase the amount of sugar. Recipe by kazz72

I love Chicken Nanban from Miyazaki Prefecture so I uploaded this recipe as a record for my daughter and I.

cookpad.japan @cookpad_jp

I love Chicken Nanban from Miyazaki Prefecture so I uploaded this recipe as a record for my daughter and I.

Saved

Ingredients

4 servings

2Chicken breast
1Cake flour
2Beaten egg
1 dashless than needed for deep frying Vegetable oil
For the sauce:
3 tbspRice vinegar
3 tbspSoy sauce
2 tbspRaw cane sugar (or regular sugar)
2 tbspMirin
1 tbspCooking sake
Tartar Sauce:
2Boiled egg
2 tbspMayonnaise (I used light mayo)
1 tbspKetchup
1 tbspMilk
2 tbspFinely chopped onions
1 tbspDried parsley
1 dashSalt and pepper
1 tspLemon juice

Saved

Steps

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. Combine all of the ingredients for the tartar sauce in a separate bowl.
3

Coat the chicken from Step 1 in a layer of flour and then a layer of beaten egg and fry in a little oil.
4

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.
5

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