Chicken Nanban
Crispy fried chicken from Miyazaki bathed in sweet-and-sour vinegar sauce and crowned with a creamy egg-and-pickle tartar sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the tartar sauce by stirring together the mayonnaise, chopped hard-boiled eggs, cornichons, 1 tbsp minced onion, and a squeeze of lemon, then refrigerate while you cook.
- 2
Whisk the rice vinegar, soy sauce, and sugar in a small saucepan and warm over low heat for 2 minutes just until the sugar dissolves, then set the nanban sauce aside in a wide bowl.
- 3
Cut the chicken into 2-inch pieces, season with 1/2 tsp salt, dredge in potato starch, and dip in beaten egg so each piece is loosely coated.
- 4
Heat the oil to 340°F and fry the chicken in batches for 5 to 6 minutes, turning, until golden and cooked to an internal 165°F, then drain briefly on a rack.
- 5
While still hot, toss the fried chicken in the nanban sauce until evenly coated, then plate and spoon the chilled tartar sauce generously over the top before serving.
Plan it in Listahan
Add Chicken Nanban to your week, check it against your household's allergens, and build the shopping list automatically.