Deep-frying takes a lot of time and effort, so I’m not satisfied unless it turns out to be extremely delicious. Usually, we talk about how delicious it is while eating, but this chicken namban was so delicious that we both ate it in silence.
When I was thinking of making chicken namban, I was worried that I wouldn’t be able to get enough vegetables. Of course, I could have made a side dish. But it would have taken too much time and effort just to make the chicken nanban. Who wants to make side dish? So, I decided to spread a lot of sliced onions on the bottom. The onions absorbing the sweet and sour sauce are delicious on their own, and they go well with the chicken nanban. Also, I made the tartar sauce with a lot of ingredients.
Tartar Sauce with Lots of Onion and Pickles
A satisfying tartar sauce with a lot od onion and pickles. This is perfect for chicken nanban, fried chicken or fried fish.
Chicken Namban, Fried Chicken with Vinegar and Tartar Sauce
Chicken Nanban is a dish made in Miyazaki Prefecture, Japan. Fried chicken is dipped in a sweet sour sauce and topped with tartar sauce.
- chicken thigh 400 g
- egg 1
- wheat flour
Sweet sour sauce
- soy sauce 2 Tbsp
- vinegar 2 Tbsp
- brown sugar 2 Tbsp
- onion 150 g
- Cut the onion into thin slices. If it is too spicy, soak in water for about 5 minutes and drain well.
- Crack eggs and mix well, especially the whites.
- Put the ingredients for the sweet sour sauce into a large heatproof container.
- Microwave for 30 seconds to 1 minute, then stir well to dissolve the brown sugar.
- Cut the chicken into bite-sized pieces (*1) and sprinkle lightly with salt.
- Lightly sprinkle the chicken with flour.
- Dip the chicken in the egg mixture and deep-fry.
- Fry for about 5 minutes, until the sound of the oil becomes small.
- Drain off the oil lightly and directly place in the container with the sweet sour sauce.
- Dip into the sweet and sour sauce.
- Spread the onion on a plate and place the fried chicken on top.
- Top with the remaining sweet and sour sauce and tartar sauce.
*1For ease of cooking, I recommend cutting into 30g pieces, about 7cm x 4cm. For a Finnish chicken thigh, divide it into thirds and it will be this size.You can also use a knife in the thick part to make it thicker. The fried chickens are large and look great, but they are difficult to fry. It is better to cut them into smaller pieces to make it easier to mix the sweet-and-sour sauce.When you fry the chicken, choose the ones of similar size at the same time.
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