A Big Hit! Chicken Nanban That's Not Deep Fried
The typical chicken nanban recipe calls only for egg dredging, but to prevent burning and for better absorption of the toppings, I dusted the chicken in flour and it was a total success.
It also absorbs the sauce better and gives a juicier finish.
Since the pickle taste in store-bought tartar sauce tends to be too strong and bold, adjust with mayonnaise and milk.
Tartar sauce also tastes great with rakkyo (picked shallots) or shiba-zuke (Kyoto-style pickles). A good way to use up the ones in the back of your fridge.
The finer you mince the pickles, the better they'll blend with the chicken. Recipe by Keichon
A Big Hit! Chicken Nanban That's Not Deep Fried
The typical chicken nanban recipe calls only for egg dredging, but to prevent burning and for better absorption of the toppings, I dusted the chicken in flour and it was a total success.
It also absorbs the sauce better and gives a juicier finish.
Since the pickle taste in store-bought tartar sauce tends to be too strong and bold, adjust with mayonnaise and milk.
Tartar sauce also tastes great with rakkyo (picked shallots) or shiba-zuke (Kyoto-style pickles). A good way to use up the ones in the back of your fridge.
The finer you mince the pickles, the better they'll blend with the chicken. Recipe by Keichon
Cooking Instructions
- 1
Slice open the thick part of the chicken to even out the thickness. You can then cut into bite-sized pieces, or keep them as is (I do the former).
- 2
Combine all the ingredients marked ☆. The classic version uses a strong sweet vinegar, but adjust it to suit your taste.
- 3
To make the tartar sauce, mix the minced onion, mashed boiled egg, milk, and mayonnaise together.
- 4
You can reduce the sharpness of the onion by soaking it in water. For those who dislike the sharp bite of onion, rinse several times and soak for longer. Tip: If you chose to use store-bought tartar sauce, refer to the tip below (under Helpful Hints).
- 5
I soak the onions in lightly-salted water together with cucumbers. Before mixing with the mayonnaise, be sure to squeeze out the excess water to prevent the sauce from becoming too thin.
- 6
Dredge the chicken in flour first, then egg, then flour again. It's easy if you put the chicken and flour in a bag and shake it . Once the pieces are evenly coated, throw in the egg.
- 7
When the egg is in the bag, break and mash it with your hands, rub it into the chicken, then coat the chicken in flour on a tray . A thin coat of flour is best.
- 8
Heat a small amount of oil on low-medium heat, and fry the chicken until golden brown. For those who kept the skin on, fry with the skin side down first.
- 9
Since the fat of the skin will ooze out, be sure not to use too much oil to start. Reduce to low heat after flipping the pieces over, cover with a lid, then steam slowly.
- 10
Once they are cooked through, remove excess oil with a paper towels, add the combined ☆-marked ingredients from Step 2, and cook on medium to high heat. Be careful not to cook for too long.
- 11
Slice into bite-sized pieces, arrange onto serving plates, pour the sauce on top, then top with a generous amount of tartar sauce.
- 12
For a healthier version, try substituting yoghurt for milk to make the tartar sauce. It'll give it a tasty and refreshing tartness. Try it and see!
- 13
In this version, I added cucumbers to the tartar sauce. Serve it with a side of vegetables and make it a healthy meal. * *
- 14
In this version, I used shiba-zuke (Kyoto-style pickles) and yoghurt in the tartar sauce. ♪ It gave it a refreshing taste. I recommend a thin sauce, as shown in the photo above. ❤
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