Description
A delightful combination of crispy chicken and zesty Japanese tartar sauce, capturing the essence of comfort food.
Ingredients
- 450g chicken breast (skin on) or boneless chicken thigh
- Salt and pepper to taste
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch
- 2 eggs
- Cooking oil, for frying
- 1 small pickled gherkin or fresh cucumber
- ¼ onion, rinsed after mincing
- 1 hard-boiled egg
- 4 tbsp Japanese mayonnaise
- ½ tbsp lemon juice
- 2 tsp whole milk
- 1 tsp sugar
- ½ tsp ketchup
- 1 pinch salt and pepper
- Parsley, for garnish
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp sugar
- 1 tbsp mirin
- 1 dried red chili pepper, split and deseeded
Instructions
- Butterfly cut the chicken breast to ensure even thickness.
- Cut into large pieces and pierce with a fork.
- Pat dry and season with salt and pepper.
- Toss the chicken pieces in a mixture of flour and cornstarch.
- Whisk eggs in a separate bowl until combined.
- Submerge the chicken in the egg mixture.
- Refrigerate while preparing the sauce.
- Mix finely minced gherkin, rinsed onion, hard-boiled egg, Japanese mayonnaise, lemon juice, whole milk, sugar, ketchup, and a pinch of salt and pepper to make the tartar sauce. Whisk until smooth and adjust seasoning as needed.
- Prepare the Nanbanzu sauce by combining soy sauce, vinegar, sugar, mirin, and chili pepper in a saucepan. Heat gently until the sugar dissolves.
- Fry the chicken in hot oil over medium heat until golden and cooked through. Drain on paper towels to remove excess oil.
- Toss the crispy chicken in the Nanbanzu sauce, then serve hot, garnished with tartar sauce and a sprinkle of parsley over the top.
Notes
For extra flavor, marinate the chicken in a mixture of soy sauce and vinegar before coating. Store leftovers in the fridge for up to three days.
