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Healthy Chicken Nanban
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1
Crack the egg into a bowl and beat it well.
Egg 1 piece
3:58
~1 min
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Ingredients
1
Crack the egg into a bowl and beat it well.
Egg 1 piece
3:58
~1 min
2
Finely chop the pickles.
4:10
~2 min
3
Heat the small frying pan you will use for the chicken breast over low heat. A non-stick pan is preferable.
4:24
~2 min
4
Pour the beaten egg into the heated pan and cook over low heat to make soft-set scrambled egg. As soon as it starts to set, turn off the heat.
4:52
~2 min
5
Transfer the scrambled egg to a container and let it cool slightly.
5:17
~5 min
6
While the egg cools, make the sweet vinegar sauce. Combine soy sauce, vinegar, sugar (or a zero-sugar sweetener), and a little ichimi chili pepper to taste, and mix well.
5:44
~2 min
7
Add the chopped pickles, ketchup, salt and pepper, 1 pinch of sugar, and the 65% reduced-calorie mayonnaise to the cooled scrambled egg, and mix well, breaking up the clumps of egg, to finish the tartar sauce. Keep it in the refrigerator until serving.
6:31
~3 min
8
Peel the skin off the chicken breast and cut it in half horizontally, making small cuts little by little so the thickness stays even.
8:12
~5 min
9
Pound the chicken breast firmly with the back of the knife or a rolling pin to flatten it, and sprinkle salt and pepper evenly over both sides.
9:14
~3 min
10
Crack the egg into a tray, add the cake flour and potato starch, and mix well until no dry flour remains to make the batter. Add the pounded chicken breast and coat it thoroughly.
9:54
~3 min
11
Add 2 teaspoons of olive oil to a small frying pan that the chicken breast just barely fits into, spread it over the whole surface, and heat over medium heat.
10:38
~2 min
12
Place the battered chicken breast in the heated pan and shallow-fry over medium heat, touching it as little as possible. Turn it over once the coating turns light golden brown.
11:42
~5 min
13
After turning it over, switch to low heat and cook slowly for 3 to 4 minutes. Turn off the heat, transfer to a cutting board, and cut into bite-sized pieces so the coating does not come off.
12:46
~4 min
14
Arrange the cooked chicken breast on a plate, pour on plenty of the sweet vinegar sauce, and top with plenty of the healthy tartar sauce to finish.
14:13
~2 min
1
Step 1
Crack the egg into a bowl and beat it well.
Egg
1 piece
2
Step 2
Finely chop the pickles.
Pickles
to taste
4
Step 4
Pour the beaten egg into the heated pan and cook over low heat to make soft-set scrambled egg. As soon as it starts to set, turn off the heat.
Egg
1 piece
6
Step 6
While the egg cools, make the sweet vinegar sauce. Combine soy sauce, vinegar, sugar (or a zero-sugar sweetener), and a little ichimi chili pepper to taste, and mix well.
Soy sauce
to taste
Vinegar
to taste
Sugar (or a zero-sugar sweetener)
to taste
Ichimi chili pepper
a little
7
Step 7
Add the chopped pickles, ketchup, salt and pepper, 1 pinch of sugar, and the 65% reduced-calorie mayonnaise to the cooled scrambled egg, and mix well, breaking up the clumps of egg, to finish the tartar sauce. Keep it in the refrigerator until serving.
Egg
1 piece
Pure Select Koku-Uma 65% Calorie Cut Mayonnaise
to taste
Pickles
to taste
Ketchup
to taste
Salt and pepper
a little
Sugar
1 pinch
8
Step 8
Peel the skin off the chicken breast and cut it in half horizontally, making small cuts little by little so the thickness stays even.
Chicken breast
1 piece of 400 g or more
9
Step 9
Pound the chicken breast firmly with the back of the knife or a rolling pin to flatten it, and sprinkle salt and pepper evenly over both sides.
Chicken breast
1 piece of 400 g or more
Salt and pepper
to taste
10
Step 10
Crack the egg into a tray, add the cake flour and potato starch, and mix well until no dry flour remains to make the batter. Add the pounded chicken breast and coat it thoroughly.
Chicken breast
1 piece of 400 g or more
Egg
1 piece
Potato starch
to taste
Cake flour
to taste
11
Step 11
Add 2 teaspoons of olive oil to a small frying pan that the chicken breast just barely fits into, spread it over the whole surface, and heat over medium heat.
Olive oil
2 teaspoons
12
Step 12
Place the battered chicken breast in the heated pan and shallow-fry over medium heat, touching it as little as possible. Turn it over once the coating turns light golden brown.
Chicken breast
1 piece of 400 g or more
13
Step 13
After turning it over, switch to low heat and cook slowly for 3 to 4 minutes. Turn off the heat, transfer to a cutting board, and cut into bite-sized pieces so the coating does not come off.
Chicken breast
1 piece of 400 g or more
14
Step 14
Arrange the cooked chicken breast on a plate, pour on plenty of the sweet vinegar sauce, and top with plenty of the healthy tartar sauce to finish.
Egg
1 piece
Pure Select Koku-Uma 65% Calorie Cut Mayonnaise
to taste
Pickles
to taste
Ketchup
to taste
Salt and pepper
a little
Sugar
1 pinch
Soy sauce
to taste
Vinegar
to taste
Sugar (or a zero-sugar sweetener)
to taste
Ichimi chili pepper
a little
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Healthy Chicken Nanban — cook along with the video