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Chicken Nanban

cookingwithdog's picture
Today, we will be making chicken Nanban,the sweet sour flavor will bring out a refreshing flavor in the chicken. Its a delicious dish make with crispy golden brown deep fried chicken dipped in Nanban sauce. To enjoy crispy chicken, try to eat them soon after dipping the chicken into the sauce. Chicken Nanban is a spicy sour savory dish but one can adjust the spiciness and sourness by reducing the amount of chili and vinegar.
Ingredients
  Chicken thigh 300 Gram
  Sake 1 Tablespoon
  Soy sauce 1⁄2 Tablespoon
  Ginger juice 1 Teaspoon
  Potato starch 2 Tablespoon
  Onion 70 Gram, slice (quarter inch slices)
  Carrot 20 Gram, slice (chop into strips)
  Bell peppers 2 Medium (chop into rings)
  Lettuce leaves 3 Medium (butter lettuce)
  Oil 1 Cup (16 tbs)
For the sauce
  Kombu 1 Medium, strips
  Red chilli pepper 1⁄2 Medium, slice
  Water 4 Tablespoon
  Vinegar 4 Tablespoon
  Soy sauce 1 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
For the garnish
  White sesame seeds 1⁄2 Teaspoon, toasted
Directions

GETTING READY
1. Using kitchen scissors, shred the kombu finely into juliennes.
2. Cut the red chilli in half, remove seeds and cut into rings.
3. Cut the onions into ¼” slices, and separate the layers, grate the ginger.
4. Cut the carrots in ¼” slices and chop into strips, cut the bell peppers into rings leaving the thick end.
5. Make cuts in chicken thigh with help of tip of the knife and cut in to 8 pieces.
6. In a bowl, place the chicken, soy sauce, sake and grated ginger juice. mix well and set aside.

MAKING
7. In a small saucepan, heat water, kelp, vinegar, soy sauce, sugar and salt, stir and bring to boil.
8. As the sauce boils, turn off the heat and transfer the sauce into a large bowl and add chilli pepper.
9. In a pan, heat the ¼ teaspoon of oil and stir fry onion and carrots for 1 ½ minutes or until the vegetable are soft.
10. Add the wilted vegetables and bell peppers in nanban vinegar sauce, mix well and set aside.
11. Between 2 layers of kitchen paper, place the chicken and press lightly to dry.
12. Roll the chicken in potato starch, to coat well.
13. In a pan, heat remaining oil to 340 F and fry the chicken for 5 minutes, turning the chicken at regular interval.
14. Drain the chicken on the kitchen towel.

FINALIZING
15. Place the hot chicken, in nanban sauce, and stir to mix.
16. Using a slotted spoon, remove chicken and vegetable and place on serving plate, with butter lettuce leaves.

SERVING
17. Spoon little sauce on top, sprinkle the sesame seeds and serve hot.

Things You Will Need
Saucepan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Deep Fried
Ingredient: 
Chicken Thigh
Restriction: 
High Protein
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
2

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