Name: Chicken Nanban With Tartar Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 33 min
Ingredients: 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); 2 tablespoons mirin; ¼ cup rice vinegar; 3 to 4 tablespoons sugar; 2 tablespoons Japanese soy sauce ((I used Kikkoman)); salt to taste; 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)

Chicken Nanban With Tartar Sauce

Connie Veneracion

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.

Prep Time 15 mins

Cook Time 12 mins

Marinating time 6 mins

Total Time 33 mins

Course Appetizer, Snack

Cuisine Japanese

Servings people

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

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.

Video

Notes

This is an updated version of a recipe originally published in my other blog in September 23, 2013.

Keyword Fried Chicken

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