How to Make Chicken Nanban

By Sudachi · 45 min

Ingredients

Instructions

1. Butterfly the 450 g chicken breast to an even thickness of about 1.5-2 cm (¾ inch), then cut into large pieces.
2. Prick each piece all over with a fork, pat dry, season both sides with a pinch of salt and pepper and put them in a bowl.
3. Add 3 tbsp flour and 1 tbsp cornstarch and toss until evenly coated.
4. Whisk 2 eggs in another bowl until combined. Shake off excess flour from each piece, then put it in the egg.
5. Submerge the chicken in the egg, cover and refrigerate while you make the other components.
6. For the tartar sauce, finely dice the gherkin, ¼ onion and hard-boiled egg. Mix in a bowl with 4 tbsp mayonnaise, ½ tbsp lemon juice, 2 tsp milk, 1 tsp sugar, ½ tsp ketchup, a pinch of salt and pepper, and a pinch of parsley until combined. Cover and refrigerate until serving.
7. For the nanbanzu, put 3 tbsp soy sauce, 3 tbsp rice vinegar, 2 tbsp sugar, 1 tbsp mirin and the split, deseeded dried red chili in a small saucepan. Heat on medium, stirring to dissolve the sugar, boil for 1 minute, then remove from heat and cool to room temperature.
8. Heat oil in a deep pot to 170 °C. Lift each chicken piece to drain excess egg, then fry skin side down for 3 minutes.
9. Rest on a wire rack for 3 minutes, then raise the oil to 180 °C.
10. Fry the chicken again for 2 minutes.
11. Rest on a wire rack for 15-30 seconds, then roll each piece in the nanbanzu for 10-20 seconds. Rest each on a rack while you coat the rest.
12. Serve on a plate topped with the chilled tartar sauce and extra parsley.

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

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