Easiest Way to Refreshing at dinner Our Family's Chicken Nanban

Easiest Way to Refreshing at dinner Our Family's Chicken Nanban Delicious, fresh and tasty.

Our Family's Chicken Nanban. Chicken Nanban is deep-fried chicken with tartar sauce, a dish from Miyazaki prefecture in Kyusyu, the southern big island of Japan. The chicken is lightly battered and fried, then dipped in sweet and sour sauce just like Nanbanzuke, marinaded fried fish with vegetables. Our Family's Chicken with Nanban Sauce.

There are many different Karaage recipes.

To make Chicken Nanban, we need to make Karaage first.

I have shared a Karaage recipe passed down from my mother previously, which uses potato starch for coating, though the Karaage recipe to make Chicken Nanban is a bit different.

You can cook Our Family's Chicken Nanban using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Our Family's Chicken Nanban

1. Prepare 2 of Chicken Thigh or Breast Meat.

2. It’s 1 of Cake flour.

3. It’s 1 of Beaten egg.

4. It’s 1 of Vegetable oil (for deep frying).

5. It’s 1 of Tartar Sauce.

6. It’s 1 of ＊ Or Plum Tartar Sauce.

7. It’s of Nanban Sauce:.

8. Prepare 100 ml of ●Vinegar.

9. You need 75 ml of ●Mirin.

10. Prepare 50 ml of ●Soy sauce.

11. Prepare 2 tbsp of ●Honey.

12. It’s 2 tbsp of ●Sugar.

13. Prepare 1 tbsp of ●Ketchup.

14. You need 1/2 tsp of ●Salt.

15. It’s 1 dash of ●Pepper.

16. It’s 1 of or 2, (to taste) ●Red chili pepper.

When you are in a hurry to prepare a bowl of noodles, this udon recipe is yummy.

Kids like it too, give it a try!

Check out our other recipes on the website :ht.

Reduce the heat to the lowest setting to keep the vinegar warm while you prepare the chicken.

Our Family's Chicken Nanban instructions

1. Nanban sauce: Combine all of the ingredients marked by ●, and heat until the sugar dissolves. (Make sure not to reduce the liquid too much).

2. Cut off the excess fat from the meat and cut into bite-sized pieces..

3. Coat the chicken in flour, shaking off any excess..

4. Dip the chicken in the beaten egg..

5. Fry the chicken in 180℃ oil..

6. Once the chicken has turned golden brown, drain the pieces on paper towels to remove the excess oil..

7. Soak in the nanban sauce while its still hot. Make sure to coat all sides evenly..

8. Place the chicken on a plate, and cover with plenty of tartar sauce. Its done..

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Chicken and soy sauce broth, medium-thick noodles, soy-poached chicken thigh, yuzu-kosho schmaltz, pickled ginger, fried shallots, and a tea-pickled egg.

This dish has been passed down through the history of my family.

In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats.

From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.