Japanese Chicken Nanban

By Sudachi · 40 min

Ingredients

Instructions

1. Butterfly the chicken breast to an even thickness of about 1.5 to 2 cm. Cut into large pieces and prick each all over with a fork.
2. Pat dry, season both sides with a pinch of salt and pepper, and place in a bowl.
3. Add 3 tbsp flour and 1 tbsp cornstarch and toss until evenly coated.
4. Whisk 2 eggs in a separate bowl until combined. Shake off excess flour from each piece, then submerge them in the egg. Cover and refrigerate while you make the other components.
5. For the tartar sauce, finely dice the gherkin, the onion quarter and the hard boiled egg. Put 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. Mix well, then cover and refrigerate until serving.
6. For the nanbanzu, heat 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 over medium heat, stirring until the sugar dissolves. Boil for one minute, then remove from heat and cool to room temperature.
7. Heat oil in a deep pot to 170 °C. Lift each piece of chicken to drain off excess egg, then fry skin side down for 3 minutes.
8. Rest the chicken on a wire rack for 3 minutes, then raise the oil to 180 °C.
9. Return the chicken to the oil and fry for 2 minutes more.
10. Rest on a wire rack for 15 to 30 seconds, then roll each piece in the nanbanzu for 10 to 20 seconds, resting each on a rack while you coat the rest.
11. Plate the chicken, spoon over the chilled tartar sauce and sprinkle with parsley.

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

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