Easiest Way to Summer Delicious Our Family's Chicken Nanban

Easiest Way to Summer Delicious 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 of Chicken Thigh or Breast Meat.

2. You need of Cake flour.

3. Prepare of Beaten egg.

4. Prepare of Vegetable oil (for deep frying).

5. It’s of Tartar Sauce.

6. It’s of ＊ Or Plum Tartar Sauce.

7. It’s of Nanban Sauce:.

8. It’s of ●Vinegar.

9. It’s of ●Mirin.

10. It’s of ●Soy sauce.

11. Prepare of ●Honey.

12. Prepare of ●Sugar.

13. You need of ●Ketchup.

14. You need of ●Salt.

15. You need of ●Pepper.

16. It’s 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 step by step

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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This will allow the sauce to soak into the chicken. -Bring the chicken to room temperature before deep-frying. -Cutting the chicken to an even thickness will p.

Spicy, slightly sweet Bangladeshi curry of chicken leg on the bone.

Cooked from a recipe by J, a prisoner at HMP Brixton.

This very special dish was the winning entry from HMP Brixton's Best Chef, a recipe competition organised by the charity Food Behind Bars.