Chicken Nanban Recipe with Japanese-Style Tartar

By Sudachi · 45 min

Ingredients

Instructions

1. Butterfly the 450 g chicken breast to an even thickness of about 1.5-2 cm (3/4 inch).
2. Cut into large pieces, prick each piece all over with a fork, pat dry, season both sides with a pinch of salt and pepper, and place in a bowl.
3. Add 3 tbsp all-purpose flour and 1 tbsp cornstarch to the bowl and toss until evenly coated.
4. Whisk 2 eggs in a separate bowl until yolks and whites are combined. Shake excess flour off each piece, then dip them in the egg.
5. Submerge the chicken in the egg, cover and refrigerate while you prepare the other components.
6. For the tartar sauce, finely dice 1 small pickled gherkin, ¼ onion and 1 hard-boiled egg. Put in a bowl with 4 tbsp Japanese mayonnaise, ½ tbsp lemon juice, 2 tsp whole milk, 1 tsp sugar, ½ tsp ketchup, a pinch of salt and pepper, and a pinch of parsley. Mix until combined, then cover and refrigerate until serving.
7. For the nanbanzu, in a small saucepan combine 3 tbsp Japanese soy sauce, 3 tbsp rice vinegar, 2 tbsp sugar, 1 tbsp mirin and 1 dried red chili split lengthways and deseeded. Heat on medium, stirring to dissolve the sugar, boil for one minute, then remove from heat and cool to room temperature.
8. Heat a deep pot of oil to 170 °C. Hold each piece of chicken up to drain off excess egg, then place in the oil skin side down. Fry for 3 minutes.
9. Move the chicken to a wire rack and rest for 3 minutes. Raise the oil to 180 °C.
10. Return the chicken to the oil and fry once more for 2 minutes.
11. Rest on a wire rack for 15-30 seconds, then roll each piece in the nanbanzu for 10-20 seconds. Set each on a rack while you coat the rest.
12. Plate the chicken, spoon the chilled tartar sauce over the top and sprinkle with extra parsley. Serve with rice, shredded cabbage or sides.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

OnionEggLemonMilkChicken breastPickle