Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold.
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Composition for Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold:
- Prepare 1 large of Chicken breast.
- Require 1 tsp of each Sugar, soy sauce, sesame oil.
- Give 1 tbsp of ★Sake.
- Provide 5 tbsp - Plain flour.
- Require 1 of Egg.
- Require - Sweet vinegar sauce.
- Require 2 1/2 tbsp for Sugar.
- Provide 2 1/2 tbsp of Vinegar.
- Need 2 tbsp - Soy sauce.
- Need of Tartar Sauce.
- Need 2 Hard-boiled eggs.
- Provide 1/4 of Onion.
- Provide 1 for approx. 9-10 tablespoons ●Mayonnaise.
- Require 2 pinch - ●Sugar.
- You need 1 pinch for Salt and pepper (I recommend black pepper for adults).
- You need 1 pinch - ● Umami seasoning (optional).
- You need 1 dash for ●Parsley (optional).
- Provide 1 as appropriate Milk, if you prefer soft tartar sauce.
Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold making process:
- Dice the onions for the tartar sauce and soak in water. Change the water a few times to get rid of the smell and spiciness. Roughly chop the boiled egg and place in a bowl..
- Drain the onions with a sieve and remove excess water by wrapping with kitchen paper and giving it a good squeeze. Add to the bowl from step 1..
- Add ● ingredients and mix with a fork, mashing the egg as you mix. If you prefer a softer sauce, add a small amount of milk. Season with salt and pepper and the sauce is done..
- Remove the skin from the chicken breast and cut into your desired size. Put into a plastic bag, add ★ ingredients and rub in well..
- (If you want to fry the whole breast as one piece, use a knife to make sure it is an even thickness and pierce the skin several times with a fork. Then rub in the ★ ingredients well.).
- Beat the egg in a bowl. Mix the ingredients for the sweet vinegar sauce in another bowl. Heat a large frying pan with a generous amount of oil..
- Put the flour into a plastic bag, and add a piece of chicken at a time, close the bag and shake. (so that it is evenly coated in flour).
- Shake off the excess flour from the chicken before lightly mixing with the beaten egg. Place the chicken into the frying pan after coating with the egg, and fry on a medium heat..
- When one side is golden brown, turn down the heat to low, turn the meat over and place the lid on. Cook for a few minutes (this depends on the thickness of the meat, but I cook it for 2-3 minutes)..
- Take off the lid and turn up the heat to high straight away. When it is golden brown, turn off the heat and wipe off the excess oil from the pan with paper towels..
- Pour in the sweet vinegar sauce and reduce whilst shaking the pan to coat the meat. Turn off the heat and leave until the coating settles nicely..
- If you leave it to rest too long, or you fiddle with the meat too much in step 11, the coating can come off so be careful. Transfer to a serving dish and top with tartar sauce. Now the Chicken Nanban is complete..
- You can also make it with half the amount of tartar sauce ◎ I use a lot because my husband loves it (・∀・；) Half the amount of tartar sauce is plenty if you are cooking one breast for one person..
- It's also good if you add a little ketchup to the sweet vinegar and tartar sauces..
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