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Japanese Chicken Nanban | Crispy with Egg Tartar Sauce
(0)
30 min
Quick
Knuspr-Küche
Der beliebte japanische Streetfood-Klassiker: Zarte, goldbraun gebackene Hähnchenhappen, getaucht in eine würzig-süße Nanban-Essigsauce und gekrönt mit cremiger Ei-Tartarsauce auf feinem Weißkohl.
Preparation method
Preparation & Nanban Sauce
Hard-boil two of the three eggs in boiling water for approx. 9 minutes, then rinse in cold water, peel, and mash finely with a fork. Slice the spring onions into thin rings. Mix half of the spring onions, the mashed eggs, Japanese mayonnaise, 1 tsp lemon juice, and a pinch of table salt and pepper to form a creamy, chunky tartar sauce.
For the nanban sauce, briefly bring the soy sauce, rice vinegar, and brown cane sugar to a boil in a small saucepan until the sugar has completely dissolved. Set aside and keep warm. Cut the white cabbage into wafer-thin strips using a mandoline or a sharp knife.
Breading & Frying the Chicken
Pat the chicken breast fillets dry and cut into bite-sized, flat pieces. Season lightly with table salt and pepper. Mix the wheat flour and cornstarch on a flat plate and coat the pieces of meat evenly in it. Whisk the remaining third egg in a bowl and dredge the floured chicken through the egg.
Chef's tip
Tip for extra crispiness: Do not pour the nanban sauce over the fried chicken and let it sit; instead, briefly coat the pieces in the sauce just before serving. This keeps the delicate coating wonderfully juicy while maintaining its fine crunch.
Traditional accompaniment: In Japan, chicken nanban is traditionally served as a teishoku with a bowl of hot sushi rice.
30 min
Under an hour
