Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, a big hit! chicken nanban that's not deep fried. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

A Big Hit! Chicken Nanban That's Not Deep Fried is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. A Big Hit! Chicken Nanban That's Not Deep Fried is something which I’ve loved my whole life. They’re fine and they look wonderful.

Dredge the chicken in flour first, then egg, then flour again. It's easy if you put the chicken and flour in a bag and shake it. Once the pieces are evenly coated, throw in the egg. When the egg is in the bag, break and mash it with your hands, rub it into the chicken, then coat the chicken in flour on a tray.

To get started with this recipe, we have to prepare a few components. You can cook a big hit! chicken nanban that's not deep fried using 13 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make A Big Hit! Chicken Nanban That's Not Deep Fried:

1. Prepare 1 large piece Chicken breast (or thigh)
2. Take 1 Plain flour
3. Take 1 Egg
4. Take For the sweet vinegar sauce (ama-su):
5. Make ready 3 tbsp ☆ Sugar
6. Make ready 2 tbsp ☆ Vinegar
7. Get 1 1/2 to 2 tablespoons. ☆ Soy sauce
8. Take For the tartar sauce:
9. Prepare 3 tbsp Mayonnaise
10. Take 1 Boiled egg
11. Take 1/4 Onion
12. Make ready 1 tbsp Milk (can be substituted with yoghurt or soy milk)
13. Make ready 1 Parsley

Great recipe for A Big Hit! Chicken Nanban That's Not Deep Fried. The typical chicken nanban recipe calls only for egg dredging, but to prevent burning and for better absorption of the toppings, I dusted the chicken in flour and it was a total success. It also absorbs the sauce better and gives a.

Instructions to make A Big Hit! Chicken Nanban That's Not Deep Fried:

1. Slice open the thick part of the chicken to even out the thickness. You can then cut into bite-sized pieces, or keep them as is (I do the former).
2. Combine all the ingredients marked ☆. The classic version uses a strong sweet vinegar, but adjust it to suit your taste.
3. To make the tartar sauce, mix the minced onion, mashed boiled egg, milk, and mayonnaise together.
4. You can reduce the sharpness of the onion by soaking it in water. For those who dislike the sharp bite of onion, rinse several times and soak for longer. Tip: If you chose to use store-bought tartar sauce, refer to the tip below (under Helpful Hints).
5. I soak the onions in lightly-salted water together with cucumbers. Before mixing with the mayonnaise, be sure to squeeze out the excess water to prevent the sauce from becoming too thin.
6. Dredge the chicken in flour first, then egg, then flour again. It's easy if you put the chicken and flour in a bag and shake it . Once the pieces are evenly coated, throw in the egg.
7. When the egg is in the bag, break and mash it with your hands, rub it into the chicken, then coat the chicken in flour on a tray . A thin coat of flour is best.
8. Heat a small amount of oil on low-medium heat, and fry the chicken until golden brown. For those who kept the skin on, fry with the skin side down first.
9. Since the fat of the skin will ooze out, be sure not to use too much oil to start. Reduce to low heat after flipping the pieces over, cover with a lid, then steam slowly.
10. Once they are cooked through, remove excess oil with a paper towels, add the combined ☆-marked ingredients from Step 2, and cook on medium to high heat. Be careful not to cook for too long.
11. Slice into bite-sized pieces, arrange onto serving plates, pour the sauce on top, then top with a generous amount of tartar sauce.
12. For a healthier version, try substituting yoghurt for milk to make the tartar sauce. It'll give it a tasty and refreshing tartness. Try it and see!
13. In this version, I added cucumbers to the tartar sauce. Serve it with a side of vegetables and make it a healthy meal. * *
14. In this version, I used shiba-zuke (Kyoto-style pickles) and yoghurt in the tartar sauce. ♪ It gave it a refreshing taste. I recommend a thin sauce, as shown in the photo above. ❤

The typical chicken nanban recipe calls only for egg dredging, but to prevent burning and for better absorption of the toppings, I dusted the chicken in flour and it was a total success. It also absorbs the sauce better and gives a. Chicken Nanban That'S Not Deep Fried By Cookpad. Japan is something that I have loved my whole life. They are nice and they look fantastic.

So that’s going to wrap this up for this exceptional food a big hit! chicken nanban that's not deep fried recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!