Chicken Nanban

This delicious dish is from Kyushu, the third largest island of Japan and most southwesterly of its four main islands. […]

This delicious dish is from Kyushu, the third largest island of Japan and most southwesterly of its four main islands. It is often made with different styles of sauce, but the Kyushu version is the most delicious in my opinion, using a unique, sweet tartare sauce. This is a popular dish with children and adults alike, due to its moreish flavour.

Ingredients

400g chicken thigh or breast
1 egg
flour

Nanban vinegar

4tbs soy sauce
5tbs sugar
5tbs rice wine vinegar
1 red chilli

Tartare sauce

1 boiled egg
1/4 onion
1/3 cucumber
5tbs mayonnaise (either Japanese or other)
1tbs ketchup
1tsp dried parsley
1tsp lemon juice
1tsp dijon mustard
salt & pepper

Step 1


Spread the chicken out to the same thickness. If you are using chicken breast, you may have to beat it with a rolling pin to achieve this.
Then season with salt and pepper, and sprinkle with flour. I tend to do all this in the bag that the raw chicken was bought in, then simply shake the bag to coat the breasts evenly.

Step 2

To make the tartare sauce, boil the egg, then dice with the onion and cucumber. Make a mixture of the sauces: dijon mustard, mayonnaise, ketchup, salt and pepper, parsley, lemon juice. Mix well, then add the other ingredients and mix together. Then place in the fridge.

Step 3

To make the vinegar, heat the sugar, soya sauce, vinegar and chopped red chilli. If you have any other vegetable left overs, add these too to add flavour. I had carrots and some ginger which I added. Simmer gently.

Step 4

Break the egg, whisk and then dip the chicken covered in flour in it. Then  shallow fry in vegetable oil until golden. Remove from the oil and place on kitchen paper to soak up the excess oil.

Step 5

Put the chicken inside the vinegar mix and stir in pan to allow it to soak up. Then when the chicken has darkened in colour, remove. Serve with the tartare sauce on top. Delicious!! :-)