Chicken Nanban

Ease:: Medium
Serves:: 2-3
Prep time:: 25 minutes
Cook time:: 10 minutes
Total time:: 35 minutes

If you enjoy succulent chicken dishes with creamy sauces, this chicken nanban recipe is for you.

Ingredients

fried chicken:

500g chicken thigh

2 eggs

60g flour

60g cornstarch

pinch of sea salt

pinch of black pepper

vegetable oil (for frying)

nanban sauce:

125 ml mirin

125 ml vinegar

60 ml soy sauce

4 tbsp sugar

1 konbu piece

tartar sauce:

2 boiled eggs, chopped

1 half chopped onion

6 tbsp kewpie mayonnaise

1 tbsp lemon juice

1 tsp dijon mustard

Method

Prepare the chicken: First, prepare the chicken for frying, Lightly beat the 2 eggs in a bowl, then cut the 500g chicken thighs into bite size pieces, mixing with the eggs. Using a large resealable container, combine 60g flour and 60g cornstarch. Take out the chicken pieces one by one and add them to the flour mixture. Pop on the lid and give the box a good shake, coating the chicken.

Fry the chicken: Heat up some vegetable oil in a wok. When hot, add the chicken pieces one by one and fry until golden brown- about 3-5 minutes. Allow the chicken to drain on a wire rack or some kitchen roll.

Preparing the nanban sauce: Simply combine all the ingredients, bring to the boil and then reduce to a simmer. Continue to simmer for a minute, then turn off the heat. Remove the kombu piece when finished.

Serve on a plate: Using chopsticks, dip the chicken pieces into the nanban sauce and swirl around thoroughly until all the chicken is well coated. Assemble the chicken on a serving dish.

Prepare the tartar sauce: For the tartar sauce mix 1 half chopped onions,1 tbsp lemon juice and 1 tsp mustard, then stir in the 2 boiled chopped eggs and 6 tbsp kewpie mayonnaise. Top the chicken generously with tartar sauce and enjoy.