Chicken Nanban
prep & cook time 30 minutes
※Consume within 1 week after delivery.
It is recommended to eat within 3 days for the best taste.
・pot
・frying pan
・bowl
・tongs, chopsticks, etc.
・spoon or ladle
・a draining rack and tray, or a plate and kitchen paper for draining oil, etc.
👉 Ingredients marked with ※ are not provided in the kit. Please prepare them at home.
👉 The prep & cook time is an estimation. It will differ based on circumstance.
[Ingredients]
・ Chicken
・ Potato starch
・ Takuan (pickled daikon)
・ Green onion
・ Egg
・ Sweet vinegar mix
・ Tartar sauce mix
※ Water
※ Salt and Pepper
※ Oil
[Tips]
👉To prepare the chicken, first knead an egg into it. This will lock in the moisture of the chicken. Next, knead some potato starch into the chicken forming a coating that makes it hard for juices to escape durning frying.
👉Chicken is more flavorful when cooked until it's golden brown and crispy.
👉When plating, you can enhance the flavor by sprinkling finely chopped shiso leaves or parsley, etc. as desired, and adding a side of lemon or other citrus fruits.
Adjust the amount of sweet vinegar coating and how much you pour when plating according to your preference.
👉Chicken is more flavorful when cooked until it's golden brown and crispy.
👉When plating, you can enhance the flavor by sprinkling finely chopped shiso leaves or parsley, etc. as desired, and adding a side of lemon or other citrus fruits.
Adjust the amount of sweet vinegar coating and how much you pour when plating according to your preference.
【1 Preparation 12 minutes】
Boil enough water in a pot to fully submerge the eggs. Place 2 eggs (4 eggs for 4 servings) straight from the refrigerator, onto a ladle or spoon and gently slide them into the boiling water. Keep the water at a gentle boil and cook the eggs over medium heat for about 9 minutes. Once done, transfer the eggs to cold water to cool.While eggs are boiling, finely chop the takuan (pickled daikon). Cut green onions into small pieces. Peel and chop the cooled boiled eggs.
👉 The remaining 1 egg (2 eggs for 4 servings) will be used in Step 3.
【2 Make Tartar Sauce 1 minute】
Place chopped takuan, green onions, and eggs from Step 1 into a bowl. Add tartar sauce mix and mix everything well using a spoon. Adjust the taste with salt and pepper.👉 Adjust the amount of salt according to your preference while tasting.
【3 Preparation 3 minutes】
Crack 1 egg (2 eggs for 4 servings) into a bowl and beat it well with chopsticks or a fork. Cut the chicken into bite-sized pieces. lace the cut chicken into the beaten egg and knead it thoroughly. Then, add potato starch and knead it further.👉 Kneading the egg into the chicken first helps lock in the moisture. Adding the potato starch creates a coating, making it harder for the juices to escape during frying.
【4 Pan-fry 9 minutes】
Pour about 1 cm of oil into a frying pan and heat over medium-high heat. Once the oil is hot, add the chicken pieces from Step 3 into the pan, making sure not to overlap the pieces. Fry for 3–4 minutes. When the edges of the chicken begin to turn white, flip it over and continue frying for another 4 minutes or so until golden brown. When the chicken is fully golden, remove it from the pan and place on a rack or tray to drain the excess oil.👉 Avoid touching the chicken right after placing it in the oil, as the coating may come off. Try not to disturb it as much as possible.
【5 Coat with Sweet Vinegar Sauce 3 minutes】
Wipe the oil from the frying pan used in Step 4. Add sweet vinegar mix and about 2 tablespoons of water (about 4 tablespoons for 4 servings) and heat over medium. Once it starts to simmer, add the chicken from Step 4. Shake the pan coating the chicken evenly with the sauce.👉 You can also pour the sauce over the chicken in the next step, so a light coating is fine at this step.
【6 Plating 2 minutes】
Arrange the chicken from Step 5 on a plate, drizzle with the remaining sweet vinegar sauce to taste, and then top with the tartar sauce from Step 2.👉 Adjust the amount of sweet vinegar sauce according to your preference.