How to Make Delicious A Big Hit! Chicken Nanban That's Not Deep Fried

How to Make Delicious A Big Hit! Chicken Nanban That's Not Deep Fried Delicious, fresh and tasty.

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

Chicken Nanban That's Not Deep Fried Recipe by cookpad.japan.

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You can cook A Big Hit! Chicken Nanban That's Not Deep Fried using 13 ingredients and 14 steps. Here is how you achieve it.

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

1. You need 1 large of piece Chicken breast (or thigh).

2. It’s 1 of Plain flour.

3. You need 1 of Egg.

4. You need of For the sweet vinegar sauce (ama-su):.

5. Prepare 3 tbsp of ☆ Sugar.

6. You need 2 tbsp of ☆ Vinegar.

7. It’s 1 1/2 of to 2 tablespoons. ☆ Soy sauce.

8. You need of For the tartar sauce:.

9. It’s 3 tbsp of Mayonnaise.

10. Prepare 1 of Boiled egg.

11. It’s 1/4 of Onion.

12. It’s 1 tbsp of Milk (can be substituted with yoghurt or soy milk).

13. Prepare 1 of Parsley.

I added nanban sauce to my favorite chicken! -Once fried, place the chicken into the tray with the vegetables and sauce while still hot.

This will allow the sauce to soak into the chicken. -Bring the chicken to room temperature before deep-frying. -Cutting the chicken to an even thickness will p.

How to Make Baked Orange Chicken.

For a healthier alternative, you can forgo the deep fry technique and bake this chicken instead.

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

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. Its 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. Itll 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. ❤.

The trick is, you need the oil deep enough to fry the crust of the chicken, but not so deep that you overflow the pan and start a fire or make a mess.

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