Easy Chicken Nanban | Japanese Home Cooking #shorts #chickenrecipe #quickdinner

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Make the tartar sauce first and refrigerate it. Boil 1 large egg (50 g without shell) in water covering it by 1 inch (2.5 cm): bring to a boil over medium heat, then simmer gently for 12 minutes until fully hard-boiled. Cool in iced water, then peel.
2. Soak the minced ¼ onion in cold water for 5–10 minutes, then drain well in a fine-mesh colander and squeeze out the moisture.
3. Trim the ends of ½ Japanese or Persian cucumber, halve lengthwise, and scoop out the seeds with a spoon. Cut into thin strips, then mince crosswise into ⅛-inch (3 mm) pieces.
4. In a medium bowl, combine the cucumber, onion and finely minced boiled egg. Add 3 Tbsp Japanese Kewpie mayonnaise, 1 tsp rice vinegar (unseasoned), ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Mix until smooth, cover and refrigerate.
5. Make the nanban sauce: in a medium saucepan, combine 2 Tbsp soy sauce, 2 Tbsp rice vinegar (unseasoned), 1 Tbsp mirin and 2 Tbsp sugar. Heat over medium until just simmering and the sugar dissolves completely, then remove from heat.
6. Butterfly the chicken breast by cutting horizontally, stopping ½ inch short of cutting through, and open it flat. If the chicken is cold, let it rest on the counter for 10–15 minutes first. Cut in half through the middle to make two cutlets and pound both to an even thickness.
7. Season both cutlets with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp black pepper, then coat with 1 Tbsp all-purpose flour, shaking off the excess.
8. Heat 2 cups neutral oil in a medium pot over medium heat to 340ºF (170ºC). Beat 1 large egg (50 g without shell) in a shallow tray and dip a floured cutlet in it, coating both sides.
9. First fry: lower one cutlet into the oil, leave it undisturbed for 1 minute, then fry 4 minutes total, flipping halfway. Drain on a wire rack. Skim out loose crumbs between batches and keep the oil at or below 340ºF (170ºC). Fry the second cutlet the same way.
10. Second fry: raise the oil to 350ºF (180ºC). Fry each cutlet 30 seconds per side until deep golden and crisp. Drain on a wire rack or paper towel. The chicken should reach an internal temperature of at least 165ºF (74ºC).
11. While the chicken is hot, set aside 2 Tbsp of nanban sauce in a small bowl. Add the hot cutlets to the rest of the sauce and spoon it over until evenly coated.
12. Slice each cutlet crosswise into ¾-inch (2 cm) pieces, place on plates, top with a generous spoonful of tartar sauce and drizzle with the reserved nanban sauce.

Summarized from Just One Cookbook's video. Watch it for the details.

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