Popular Chicken Nanban

Name: Popular Chicken Nanban
Yield: 3 servings
Cuisine: American
Ingredients: 2 fillets Chicken thighs (chopped into bite-sized pieces); 1 Plain cake flour; 2 Eggs; 1 for frying Oil; 60 grams ☆ Sugar; 100 ml ☆ Vinegar; 50 ml ☆ Soy sauce; 25 ml ☆ Water; 3 Eggs (hard boiled); 1/6 Onions (finely chopped); 1 tbsp Pickles (minced); 1 tbsp Parsley (finely chopped); 4 to 5 tablespoons Mayonnaise; 1 tsp White wine or sake (optional); 1/8 of a lemon Lemon juice; 1 Salt and pepper

cookpad.japan @cookpad_jp

Chicken nanban is a specialty of my native Miyazaki Prefecture. It's a family recipe I learned from my grandmother.

The secret to tender meat is to coat the chicken in the sweet vinegar sauce as soon as they are finished frying. Recipe by Kiguchanchi

Chicken nanban is a specialty of my native Miyazaki Prefecture. It's a family recipe I learned from my grandmother.

The secret to tender meat is to coat the chicken in the sweet vinegar sauce as soon as they are finished frying. Recipe by Kiguchanchi

cookpad.japan @cookpad_jp

Chicken nanban is a specialty of my native Miyazaki Prefecture. It's a family recipe I learned from my grandmother.

The secret to tender meat is to coat the chicken in the sweet vinegar sauce as soon as they are finished frying. Recipe by Kiguchanchi

Chicken nanban is a specialty of my native Miyazaki Prefecture. It's a family recipe I learned from my grandmother.

The secret to tender meat is to coat the chicken in the sweet vinegar sauce as soon as they are finished frying. Recipe by Kiguchanchi

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Ingredients

3 servings

2 filletsChicken thighs (chopped into bite-sized pieces)
1Plain cake flour
2Eggs
1for frying Oil
60 grams☆ Sugar
100 ml☆ Vinegar
50 ml☆ Soy sauce
25 ml☆ Water
3Eggs (hard boiled)
1/6Onions (finely chopped)
1 tbspPickles (minced)
1 tbspParsley (finely chopped)
4to 5 tablespoons Mayonnaise
1 tspWhite wine or sake (optional)
1/8of a lemon Lemon juice
1Salt and pepper

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Steps

1

Prepare the tartar sauce. Boil the egg for 8 to 10 minutes, finely mince, then put them in a bowl. Mince the onion and soak in water.
2

Mince the pickles and parsley, then add to the bowl from Step 1. Add the lemon juice and white wine.
3

Drain the onion and soak excess water with a paper towel. Add the onion to the bowl, then add mayonnaise, salt, and pepper, and mix. There you have the tartar sauce.
4

Prepare the sweet vinegar sauce. Put the ☆ ingredients in a sauce pan, then heat. Bring to a boil, then turn off the heat.
5

Beat the eggs in a bowl. Chop the chicken into bite-sized pieces, coat in flour, then dredge in the beaten eggs.
6

Heat oil in a frying pan on medium heat. Deep fry the chicken in oil heated to 180°C. Flip over the pieces occasionally and cook through thoroughly.
7

Dunk the fried chicken in the sweet vinegar sauce. It should sizzle at this point. Allow the sauce to absorb into the coating, then transfer to a serving plate.
8

Serve the chicken coated in the sweet vinegar sauce with a generous amount of tartar suace, then serve.