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Chicken Nanban
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1
Trim the fat and sinew from the chicken.
Chicken to taste
1:22
~5 min
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Steps
Ingredients
1
Trim the fat and sinew from the chicken.
Chicken to taste
1:22
~5 min
2
Beat the egg into the garlic base to make the marinade. Pat the chicken dry with paper towels.
1:29
~3 min
3
Slice the chicken diagonally into evenly sized pieces and marinate in the egg mixture for 5 minutes.
1:37
~5 min
4
Combine the vinegar and soy sauce to make the sweet vinegar sauce. Use apple cider vinegar if you prefer it sweeter.
1:49
~3 min
5
Hard-boil an egg for the tartar sauce.
2:07
~12 min
6
Finely chop the pickles and the boiled egg.
2:10
~5 min
7
Mix the chopped pickles and boiled egg with mayonnaise to finish the tartar sauce.
2:19
~2 min
8
Coat the chicken in potato starch. Shaking it in a plastic bag makes it easier to coat evenly.
2:27
~3 min
9
Heat the frying oil to 160°C (320°F).
3:02
~5 min
10
Fry the chicken until it turns amber.
3:26
~8 min
11
Soak the hot, freshly fried chicken in the sweet vinegar sauce.
3:33
~2 min
12
Plate and serve with the tartar sauce and sweet vinegar sauce.
3:48
~3 min
1
Step 1
Trim the fat and sinew from the chicken.
Chicken
to taste
2
Step 2
Beat the egg into the garlic base to make the marinade. Pat the chicken dry with paper towels.
Chicken
to taste
Egg
1 piece
Garlic
to taste
3
Step 3
Slice the chicken diagonally into evenly sized pieces and marinate in the egg mixture for 5 minutes.
Chicken
to taste
Egg
1 piece
4
Step 4
Combine the vinegar and soy sauce to make the sweet vinegar sauce. Use apple cider vinegar if you prefer it sweeter.
Vinegar
to taste
Soy sauce
to taste
Apple cider vinegar
as desired
5
Step 5
Hard-boil an egg for the tartar sauce.
Egg (for tartar sauce)
1 piece
6
Step 6
Finely chop the pickles and the boiled egg.
Egg (for tartar sauce)
1 piece
Pickles
to taste
7
Step 7
Mix the chopped pickles and boiled egg with mayonnaise to finish the tartar sauce.
Egg (for tartar sauce)
1 piece
Pickles
to taste
Mayonnaise
to taste
8
Step 8
Coat the chicken in potato starch. Shaking it in a plastic bag makes it easier to coat evenly.
Chicken
to taste
Potato starch
to taste
9
Step 9
Heat the frying oil to 160°C (320°F).
Frying oil
to taste
10
Step 10
Fry the chicken until it turns amber.
Chicken
to taste
Potato starch
to taste
Frying oil
to taste
11
Step 11
Soak the hot, freshly fried chicken in the sweet vinegar sauce.
Chicken
to taste
Vinegar
to taste
Soy sauce
to taste
Apple cider vinegar
as desired
12
Step 12
Plate and serve with the tartar sauce and sweet vinegar sauce.
Egg (for tartar sauce)
1 piece
Pickles
to taste
Mayonnaise
to taste
Vinegar
to taste
Soy sauce
to taste
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Chicken Nanban — cook along with the video