Easy Chicken Nanban with Sushi Vinegar and Tartar Sauce

Name: Easy Chicken Nanban with Sushi Vinegar and Tartar Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams Chicken breast; 1 Salt; 1 Pepper; 1 Plain flour; 1 Egg; 100 ml Sushi vinegar; 2 tsp Soy sauce; 50 grams Store-bought tartar sauce; 3 tbsp Marinated onion; 1 tbsp Milk; 1 Vegetables of your choice

cookpad.japan @cookpad_jp

It takes some time and effort to make sweet vinegar sauce and tartar sauce from scratch.
So I made this dish using store-bought sweet vinegar sauce and tartar sauce.

Adding the marinated onion into the store-bought tartar sauce makes it more voluminous and gives it an extra crunchy texture. The marinated onion also makes this dish taste better, so please give it a try.

I also added the milk to make the sauce thinner so that it coats the chicken well. Recipe by KaHal

It takes some time and effort to make sweet vinegar sauce and tartar sauce from scratch.
So I made this dish using store-bought sweet vinegar sauce and tartar sauce.

I also added the milk to make the sauce thinner so that it coats the chicken well. Recipe by KaHal

cookpad.japan @cookpad_jp

It takes some time and effort to make sweet vinegar sauce and tartar sauce from scratch.
So I made this dish using store-bought sweet vinegar sauce and tartar sauce.

I also added the milk to make the sauce thinner so that it coats the chicken well. Recipe by KaHal

It takes some time and effort to make sweet vinegar sauce and tartar sauce from scratch.
So I made this dish using store-bought sweet vinegar sauce and tartar sauce.

I also added the milk to make the sauce thinner so that it coats the chicken well. Recipe by KaHal

Saved

Ingredients

2 servings

300 gramsChicken breast
1Salt
1Pepper
1Plain flour
1Egg
Sweet vinegar sauce
100 mlSushi vinegar
2 tspSoy sauce
Tartar Sauce
50 gramsStore-bought tartar sauce
3 tbspMarinated onion
1 tbspMilk
Accompaniments:
1Vegetables of your choice

Saved

Steps

1

Slice the chicken diagonally.
2

Sprinkle with salt and pepper, and coat with plain flour.
3

Break the egg into a bowl and beat well.
4

Dip the chicken in the beaten egg.
5

Deep-fry the chicken in 170℃ oil until golden brown. Drain off the excess oil.
6

Make the sweet vinegar sauce. Combine the sushi vinegar and soy sauce.
7

Marinate the chicken in the sweet vinegar sauce while it's still hot. I put the chicken and the sauce in a plastic container, close with a lid, and lightly shake the container to mix it together.
8

Marinate the chicken for about 2 minutes. Shake the container lightly from time to time to allow the flavors to penetrate the chicken.
9

Make the tartar sauce. Add the marinated onion and milk to the tartar sauce and mix together.
10

Serve the chicken with the vegetables on a serving plate. Pour on a generous amount of tartar sauce and it's ready.