Chicken Nanban (Fried Chicken with Japanese-style Tartare Sauce)
I love Fried Chicken, but you know what is even better than fried chicken? A fried chicken with a tangy sauce and served with homemade tartare sauce.
Ingredients
For the fried chicken
- 2 c vegetable oil for frying
- 500 g chicken thighs boneless or skinless
- 1/4 c all-purpose flour for dusting
- 1 large egg
Nanban Sauce
- 2 tbsp usukuchi soy sauce light color , not low sodium
- 2 tbsp sake
- 2 tbsp granulated sugar
- 2 tbsp rice wine vinegar
- 1/2 tsp grated ginger
Tartare Sauce
- 1 medium hard-boiled egg peeled and finely chopped
- 1/4 c onion finely chopped
- 1 scallion minced
- 4 tbsp mayonnaise (Japanese mayo works best or bestfoods is good too)
- 1/4 c sweet gherkins
- 1 tsp lemon Juice optional
- 1 pinch white pepper to taste
- 1 pinch salt to taste
Instructions
Making the Nanban Sauce
- Combine all Nanban sauce ingredients except rice vinegar in a small saucepan, bring to boil
- Add the rice vinegar and turn the heat off and set aside.
Frying the Chicken
- Place the thigh meat on a chopping board, remove excess fat, and cut them to bite size pieces.
- Place the thigh meat on a chopping board, remove excess fat, and cut them to bite size pieces.
- Marinate in soy sauce and sake in a bowl for about 20 minutes.
- Add egg and flour to the bowl and mix them well to coat the chicken pieces.
- Heat oil in a frying pan to 356°F/180°C.
- Slide the egg mixture coated chicken thighs in the pan and deep fry for 3-4 mins or until golden brown.
- Dunk the deep fried chicken in the Nanban sauce and serve it with some tartar sauce drizzled over it.