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Japanese Chicken Nanban | Crispy with Sauce & Egg Tartar
(0)
30 min
Quick
Knuspr-Küche
Ein unvergleichlicher Klassiker aus der Street-Food-Küche Kyushus: Saftiges Hähnchen in einer luftig-knusprigen Eihülle, getaucht in eine süß-säuerliche Nanban-Sauce und gekrönt von cremigem, hausgemachtem Ei-Tartar. Eine unwiderstehliche Harmonie aus Knusprigkeit, Würze und samtiger Frische!
Ingredients
Preparation method
Preparation & Nanban sauce
For the egg tartar, hard-boil 2 of the 3 eggs in boiling water for approx. 9 minutes, rinse with cold water, peel, and mash finely with a fork in a bowl. Wash the spring onions and cut into thin rings. Stir half of the spring onions and the mayonnaise into the eggs. Season to taste with a little fine table salt and black pepper, and chill until serving. Set aside the remaining spring onion rings for garnishing later.
For the Nanban sauce, briefly bring the rice vinegar, soy sauce, and brown cane sugar to a boil in a small saucepan until the sugar has completely dissolved. Pour the warm, aromatic sauce into a shallow, wide dish and set aside.
Breading & frying the chicken
Pat the chicken breast fillet dry, cut into approx. 2 to 3 cm bite-sized pieces, and season lightly with fine table salt. In a deep plate, thoroughly mix the wheat flour and cornstarch. Whisk the remaining 3rd egg in a separate bowl. Dredge the chicken pieces completely in the flour-starch mixture (gently tapping off any excess flour), then coat them in the whisked egg.
Chef's tip
The secret of authentic Japanese chicken Nanban lies in the timing: make sure to dip the chicken directly hot from the pan into the lukewarm Nanban sauce. The porous breading literally drinks up the sauce without turning soggy.
For an extra fresh touch of flavor, you can fold a splash of fresh lemon juice or a hint of finely chopped pickles into the egg tartar.
30 min
Under an hour
