Chicken Nanban With Tartar Sauce
Japanese fried chicken fillets marinated in sweet-sour sauce and served with tartar sauce made with crushed hard-boiled eggs.Unlike most fried chicken recipes that start with marinating, chicken nanban fillets are marinated after frying. Strange? Maybe, but the result is delicious.
Ingredients
For the tartar sauce
- 2 hard-boiled eggs
- 2 tablespoons pickle relish, drained
- 2 tablespoons chopped onion, squeezed
- ¼ cup Japanese mayonnaise
- salt and pepper to taste
- 2 to 3 tablespoons lime, lemon or lime juice, or to taste
For the marinade
- 2 tablespoons mirin
- ¼ cup rice vinegar
- 3 to 4 tablespoons sugar
- 2 tablespoons Japanese soy sauce, (I used Kikkoman)
- salt to taste
To complete the dish
- 1 whole chicken breast, deboned (or two chicken breast fillets) and cut into bite-size pieces
- salt and pepper
- 2 to 3 tablespoons corn starch
- 1 ½ cooking oil
- toasted sesame seeds, to garnish
- thinly sliced scallions, to garnish
Video
Instructions
Make the tartar sauce
- Shell the eggs and crush using the back of a fork.
- Mix the eggs with the rest of the ingredients for the tartar sauce.
- Set aside.
Cook the marinade
- Boil together the ingredients for the marinade until the sugar dissolves. Pour into a shallow bowl and cool.
Cook the chicken
- Sprinkle the chicken with salt and pepper. Toss with the corn starch.
- Heat the cooking oil and fry the chicken, in batches, until golden brown and cooked through, about two to three minutes per side depending on the thickness.
Marinate the chicken
- Place the cooked chicken in the marinade in a single layer. Allow to soak for three minutes per side.
Assemble the chicken nanban
- Arrange the chicken pieces on a plate (leave the excess marinade behind) and spoon the tartar sauce beside them.
- Sprinkle with toasted sesame seeds and scallions before serving.
Notes
This is an updated version of a recipe originally published in my other blog in September 23, 2013.
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
