Chichken Nanban
Ingredients (4 servings):
Chicken part: Bone less chicken thigh or chicken breast 5-7 piece
Flour 2 cups
Egg (Lightly beaten) 1-2
Salt/Pepper 1-2 pinches
Oil for deep flying
Marinade part: Soy sauce 4 tbl
(Nanban sauce) Sugar 5 tbl
Vinegar 6 tbl
Dried chili (if you like spicy) a pinch
Tar Tar part: Onion (Diced) 1/4
Pickles (Diced) 3-4
*I use the baby dill pickeles
Mayo 7 tbl
Tomato Ketchap 2 tbl
Salt/Pepper 1-2 pinches
Seeded mustard (your preference) 1 tbl
Step 1: Cut chicken into bite-sized pieces, salt and pepper and dip the chicken into beaten egg.
Set a side.
Step 2: Prepare the marinade by mixing all the ingredients together in a sauce pan, and heat it in a low heat (or you can add them in a bowl and microwave it for 30-45 second). Set a side.
Step 3: Prepare the tar tar sauce by mixing all the ingredients in a bowl. Set aside.
Step 4: Heat oil in a saucepan ( least 10 cm deep) over medium heat for deep frying. Lightly coat the chicken (Step 1) with flour and set aside. Break off a tiny piece of chicken and drop in the oil to check the temperature. When the piece sizzles and floats to the top, the oil is hot and ready.
Step 5: Start deep frying the chicken coated in flour, and remove the chicken from oil when the color turn into golden blown. Transfer to a plate lined with paper towel and deep fry the rest of chicken. Do not deep fry too many pieces of chicken at once because it will drop the temperature of oil.
Step 6: To serve, dip the fried chicken in the marinade to coat, and arrange the pieces on a plate. pour the tar tar sauce over the chicken, and ready to eat!!! (The left over marinade sauce can be added to the plate because it gives extra flavor and tastes)
Enjoy my Recipe =)
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