Ingredients
- 500G CHICKEN BREAST
- 1 tbs soy sauce
- 1 tbs SAKE
- 1/3 tempura flour1 egg2 cups oil for deep fry
- Nanban sauce2 tbs sugar2 tbs rice vinegar 1 tbs mirin1 birds eye chilli called Takanotsume
- tar-tar sauce1 hard boiled egg1 tbsp minced onion 1tbsp minced cucumber pickles 3 tbsp kewpie mayo salt and pepper to taste
Method
- Combine all Nanban sauce ingredients except rice vinegar in a small saucepan, bring to boilAdd the rice vinegar and turn the heat off and set aside. Cooking chicken thighPlace the thigh meat on a chopping board, remove excess fat, and cut them to bite size pieces.Marinate in soy sauce and sake in a bowl for about 20 minutes.Add egg and flour to the bowl and mix them well to coat the chicken pieces.Heat oil in a frying pan
- Slide the egg mixture coated chicken thighs in the pan and deep fry until golden brown. Soak the deep fried chicken briefly in the Nanban sauce and serve it with some tartar sauce drizzled over it.
- Added sliced pickled ginger (Gari) for sweet and sour tasteAdded mixed lettuce leaf and soba noodles for sides
Product used in recipe
- Hakubaku - Hakubaku Organic Cha Soba
- Kewpie - Kewpie Caesar Salad Dressing
- Obento - Mirin Seasoning
- Obento - Sliced Pickled Ginger
