A Big Hit! Chicken Nanban That's Not Deep Fried

Name: A Big Hit! Chicken Nanban That's Not Deep Fried
Yield: 2 servings
Cuisine: American
Ingredients: 1 large piece Chicken breast (or thigh); 1 Plain flour; 1 Egg; 3 tbsp ☆ Sugar; 2 tbsp ☆ Vinegar; 1 1/2 to 2 tablespoons. ☆ Soy sauce; 3 tbsp Mayonnaise; 1 Boiled egg; 1/4 Onion; 1 tbsp Milk (can be substituted with yoghurt or soy milk); 1 Parsley

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 largepiece Chicken breast (or thigh)
1Plain flour
1Egg
For the sweet vinegar sauce (ama-su):
3 tbsp☆ Sugar
2 tbsp☆ Vinegar
1 1/2to 2 tablespoons. ☆ Soy sauce
For the tartar sauce:
3 tbspMayonnaise
1Boiled egg
1/4Onion
1 tbspMilk (can be substituted with yoghurt or soy milk)
1Parsley

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Steps

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. ❤