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Japanese Chicken Nanban | Crispy with Tartar Sauce
(0)
30 min
Quick
Knuspr-Küche
Japanisches Chicken Nanban ist ein beliebter Streetfood-Klassiker: saftig ausgebackene Hähnchenbruststreifen, getaucht in eine würzig-süße Nanban-Essigsauce und serviert mit cremig-frischer Sauce Tartar.
Preparation method
Preparation & Tartar Sauce
For the tartar sauce, hard-boil an egg 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 slice into thin rings; stir half of them into the egg together with the mayonnaise, a pinch of salt, and pepper, then chill in the fridge.
For the nanban sauce, briefly bring soy sauce, rice vinegar, and brown cane sugar to a boil in a small saucepan until the sugar has completely dissolved. Then remove from the heat and keep warm.
Breading & Frying the Chicken
Pat the chicken breast fillet dry, cut into bite-sized pieces, and season lightly with a little salt and pepper. Whisk the second egg in a deep dish. Combine flour and cornstarch on a shallow plate.
Chef's tip
For an extra smooth tartar sauce, mash the hard-boiled egg very finely with a fork and mix well with mayonnaise and spring onions.
Dip the chicken into the nanban sauce hot immediately after frying – this allows the meat to optimally absorb the sweet and sour flavour while staying wonderfully juicy.
30 min
Under an hour
