Chicken Nanban with Sushi Vinegar. Chicken Nanban is a regional cuisine from Miyazaki Prefecture in Kyushu Island (most southwesterly of Japan's four main islands) but now I usually serve Chicken Nanban with eggplant and bell pepper (eggplant is a must!). If you can find shiso leaves (Perilla) in Japanese or Korean supermarket, I. Today I made chicken nanban which is sweet vinegar chicken with tartar sauce. 【Real Japanese Sushi】This is how to make real Japanese sushi at home!

Season the chicken with salt and pepper. Chicken Nanban is deep-fried chicken with tartar sauce, a dish from Miyazaki prefecture in Kyusyu, the southern big island of Japan. When food is deep-fried and marinaded in vinegar base sauce, the dish is often time called "something Nanban," just like Chicken Nanban..in Japanese(Chicken Nanban). You can cook Chicken Nanban with Sushi Vinegar using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Nanban with Sushi Vinegar

It's 4 tbsp of ○Sushi vinegar.
It's 2 tbsp of ○Soy sauce.
Prepare 400 grams of Chicken breast.
You need 1 dash of Salt and pepper.
It's 1 of Plain flour.
Prepare 1 of Egg.
Prepare of Tartar Sauce.
It's 2 of Cucumbers.
You need 2 of Boiled eggs.
You need 2 tsp of Sushi vinegar.
You need 3 tbsp of Mayonnaise.
Prepare 1 dash of Salt and pepper.

This page is Fried chicken recipe in Japanese style. It is very very Coat the chicken with flour,then beaten egg. Add ■ingredients,sugar,soy sauce,vinegar and mix snacks soup soy soy sauce sushi sweets tea tofu udon vegetable ware washoku women yakisoba. The Chicken Nanban immediately indulged my senses.

Chicken Nanban with Sushi Vinegar step by step

Combine all of the ingredients marked with ○ to create the sweet vinegar. Make the tartar sauce by finely chopping the cucumber, adding it to a bowl and mixing well with the other ingredients listed under tartar sauce..
Cut the chicken into thin 1 cm thick slices and season with salt and pepper..
Take the chicken slices and coat them with a layer of flour. Then dip the slices into a bowl containing a well beaten egg, mixed with 1 tablespoon of water and fry in some oil heated to 170℃. Turn the chicken over occasionally until golden brown all over..
Once fried, drain off any excess oil and place in a shallow container or large dish and marinate in the mixture from Step 1 for 30 minutes - 1 hour..
Cut into bite-sized pieces, arrange on a plate and serve with lots of tartar sauce and furikake rice seasoning..

With the glistening chicken in front of me, I could smell the biting scent of vinegar and onions, intertwined with a waft of sweetness. First, the sweet and the sour from the sweetened vinegar nanban sauce contrasted with each other in harmony. Nanban sauce or vinegar is most commonly used for nanban dishes. Keep chicken floating still for a few seconds, and then flip over. Once golden brown, drain excess oil from the chicken on paper towel and add the chicken pieces to the vinegar sauce while they're still hot.