Chicken Breast Meat in Nanban Sauce

Name: Chicken Breast Meat in Nanban Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Chicken breast; 1 dash Salt; 1/2 medium Carrot; 1/2 medium Onion; 150 ml Dashi stock; 4 tbsp Vinegar; 3 tbsp Sugar; 3 tbsp Soy sauce; 2 tbsp Roasted sesame seeds; 1 Cake flour (as needed); 1 Vegetable oil (as needed)

cookpad.japan @cookpad_jp

I ate this is in a restaurant and thought it was really tasty. I often make either horse mackerel or wakasaki (a type of smelt) in nanban sauce, so I made the chicken version in the same way.

※While the chicken is marinating, mix the chicken around a few times from the bottom so that the marinade is evenly distributed. For 4-5 servings. Recipe by Raby.

I ate this is in a restaurant and thought it was really tasty. I often make either horse mackerel or wakasaki (a type of smelt) in nanban sauce, so I made the chicken version in the same way.

※While the chicken is marinating, mix the chicken around a few times from the bottom so that the marinade is evenly distributed. For 4-5 servings. Recipe by Raby.

cookpad.japan @cookpad_jp

I ate this is in a restaurant and thought it was really tasty. I often make either horse mackerel or wakasaki (a type of smelt) in nanban sauce, so I made the chicken version in the same way.

※While the chicken is marinating, mix the chicken around a few times from the bottom so that the marinade is evenly distributed. For 4-5 servings. Recipe by Raby.

I ate this is in a restaurant and thought it was really tasty. I often make either horse mackerel or wakasaki (a type of smelt) in nanban sauce, so I made the chicken version in the same way.

※While the chicken is marinating, mix the chicken around a few times from the bottom so that the marinade is evenly distributed. For 4-5 servings. Recipe by Raby.

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Ingredients

4 servings

400 gramsChicken breast
1 dashSalt
1/2 mediumCarrot
1/2 mediumOnion
150 mlDashi stock
4 tbspVinegar
3 tbspSugar
3 tbspSoy sauce
2 tbspRoasted sesame seeds
1Cake flour (as needed)
1Vegetable oil (as needed)

Saved

Steps

1

Cut the chicken into bite-sized 5 mm thick strips and season lightly with salt. Finely julienne the carrot and thinly slice the onion.
2

Combine the dashi stock, vinegar and sugar in a bowl and add the carrot and onion. Heat for 1 minute in the microwave and mix well.
3

Add a little vegetable oil to a frying pan and heat. Cover each piece of chicken with a thin coating of flour and fry in the pan until brown. Make sure that the chicken is cooked all the way through.
4

When the meat is cooked, marinate it in the sauce from Step 2. If you have time, marinate for at least 2 hours before serving with a sprinkling of sesame seeds.
5

I scattered some radish sprouts over the top for a bit of colour.
6

Marinating the chicken alongside some dried shredded daikon radish also tastes great.