Chicken Nanban is a beloved Japanese dish hailing from the Tohoku region, known for its irresistibly juicy and flavorful fried chicken. This isn't your typical fried chicken; it's a delightful symphony of textures and tastes, featuring tender, succulent chicken coated in a crispy, golden-brown crust. The secret lies in a unique double-frying technique that ensures maximum crispiness and a wonderfully juicy interior. A tangy, sweet, and slightly spicy tartar sauce perfectly complements the fried chicken, creating a truly unforgettable culinary experience. The dish is surprisingly easy to make, even for home cooks.
Forget complicated recipes and long cooking times! This version of Chicken Nanban focuses on simplicity while maximizing flavour. Prepare to be amazed by how quickly and easily you can recreate this restaurant-quality dish in your own kitchen. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step process below.
Tools Needed
- Bowl
- Fork
- Knife
- Frying pan
- Microwave
- Grater
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Marinate the Chicken
- Poke holes in the chicken breast with a fork to allow mayonnaise penetration. Cut into bite-sized pieces, cutting across the fibers for easier eating.
- In a bowl, combine the chicken with 1 tablespoon of Pure Select Mayonnaise, salt, and pepper. Marinate for 30 minutes in the refrigerator.
Step 2. Prepare the Sauces
- Heat mirin in the microwave (600W, 30 seconds). Add sugar, mix until half dissolved, then add vinegar and soy sauce. Mix well.
- Microwave an egg (600W, 40 seconds), then 20 seconds more after mixing. Finely chop the onion and mix with vinegar to prevent sticking. Grate the apple and combine with the cooked egg and mayonnaise, salt and pepper.
Step 3. Fry the Chicken
- Whisk an egg. Coat the marinated chicken in flour, lightly sticking thinner pieces together to make them round.
- Heat oil in a frying pan (medium heat, 160-170°C). Dip the floured chicken in the egg mixture, and fry until golden brown and cooked through (about 5-6 minutes), flipping halfway. Add more egg mixture if needed for a fluffier batter.
Step 4. Combine and Serve
- Drain the oil from the fried chicken. Toss the chicken in the sweet vinegar sauce. Arrange on a plate, top generously with tartar sauce and desired toppings.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Marinating the chicken in Pure Select Mayonnaise keeps it juicy and flavorful.
- Cutting the chicken across the grain makes it easier to eat.
- Adding vinegar to the onions prevents sticking.
- Grate apples quickly to prevent discoloration.
- Poke holes in the egg yolk before microwaving to prevent it from bursting.
- Allow the cooked egg to cool completely before mixing into the tartar sauce to prevent separation.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use a different type of chicken?
Yes! Bone-in, skin-on chicken thighs work best for juiciness, but boneless, skinless thighs or breasts can be used. Adjust cooking time accordingly.
2. What can I substitute for the tartar sauce?
While the traditional tartar sauce is key, you can experiment with aioli, a creamy sriracha mayo, or even a simple Japanese mayo if you prefer a less tangy option.
3. How do I make sure my chicken is crispy?
Ensure your chicken is completely dry before breading. Double frying helps achieve extra crispiness. Don't overcrowd the pan when frying; this lowers the oil temperature and results in soggy chicken.
With its perfect balance of crispy, juicy chicken and tangy tartar sauce, Chicken Nanban is a true culinary delight. This Tohoku specialty is surprisingly easy to make at home, offering a rewarding and delicious experience for both novice and experienced cooks. So gather your ingredients and prepare to impress your friends and family with this unforgettable Japanese fried chicken dish!