Chicken Nanban with Sushi Vinegar
Sushi vinegar is useful when making sushi but I can't use up a bottle just by using it for that so I decided to try using it in other food.
When frying the chicken, be careful not to let the oil get too hot. It needs to cook all the way through without burning the outside!
This dish tastes great with heaps of tartar sauce. For 4 servings. Recipe by Shunnkamama
Chicken Nanban with Sushi Vinegar
Sushi vinegar is useful when making sushi but I can't use up a bottle just by using it for that so I decided to try using it in other food.
When frying the chicken, be careful not to let the oil get too hot. It needs to cook all the way through without burning the outside!
This dish tastes great with heaps of tartar sauce. For 4 servings. Recipe by Shunnkamama
Cooking Instructions
- 1
Combine all of the ingredients marked with ○ to create the sweet vinegar. Make the tartar sauce by finely chopping the cucumber, adding it to a bowl and mixing well with the other ingredients listed under tartar sauce.
- 2
Cut the chicken into thin 1 cm thick slices and season with salt and pepper.
- 3
Take the chicken slices and coat them with a layer of flour. Then dip the slices into a bowl containing a well beaten egg, mixed with 1 tablespoon of water and fry in some oil heated to 170℃. Turn the chicken over occasionally until golden brown all over.
- 4
Once fried, drain off any excess oil and place in a shallow container or large dish and marinate in the mixture from Step 1 for 30 minutes - 1 hour.
- 5
Cut into bite-sized pieces, arrange on a plate and serve with lots of tartar sauce and furikake rice seasoning.
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