The Best Japanese Fried Chicken That Will Change Your Life

Por Aaron and Claire · 45 min

Ingredientes

Modo de preparo

1. Simmer the soy sauce, vinegar, sugar and mirin in a small pan, bringing to a rapid boil until the sugar fully dissolves, simmer 2 to 3 minutes total, then remove from the heat and set aside.
2. Boil the eggs in water for 12 minutes, then peel and finely chop them.
3. Finely dice the onion, soak it in cold water for 10 minutes, then drain and squeeze out the excess water.
4. Finely chop the green onion.
5. In a bowl, combine the chopped eggs, onion and green onion, then add the kewpie mayo, lemon juice, ketchup, and salt and pepper to taste. Mix well.
6. Trim excess fat or skin if desired, pound the chicken to even thickness, and make small cuts along the edges to prevent curling. Optionally cut into bite-sized pieces.
7. Season both sides of the chicken with salt and pepper, then coat with flour.
8. Beat one egg well in a bowl.
9. Heat oil to 170°C (340°F). Dip each chicken piece in the beaten egg, making sure there are no dry spots, then place it skin-side down in the oil.
10. Working in batches as needed, fry for 7 to 8 minutes until cooked through. Shallow frying is an option.
11. Drain on a wire rack, then coat with the nanban sauce.
12. Arrange lettuce and shredded cabbage on a plate, add the fried chicken, top generously with tartar sauce, garnish with cherry tomatoes and serve with hot rice.

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