RECIPEAwaodori Chicken Nanban without Tartar Sauce
Awaodori Chicken Nanban without Tartar Sauce
This special chicken nanban has palate feeling of crispy by coating egg and flour.
Serve with sudachi has aromatic acidic flavor.
- #chicken breast
- #refreshing
Material 4people | |
---|---|
Awa-odori chicken breast | 280g |
salt | 1Tsp |
pinch of powder white pepper | |
flour | 28g |
egg | 50g |
vegetable oil for deep-fry | Proper amount |
<Attaching> | |
---|---|
vegetables for salad | Proper amount |
citrus sudachi zest | Proper amount |
citrus sudachi juice | Proper amount |
<Nanban vinegar sauce> | |
---|---|
dark soy sauce | 2 Tbsp |
vinegar | 2 and 1/2 Tbsp |
sugar | 3 Tbsp |
Recipe / How to make | |
---|---|
Step1 | Cut the chicken breast into half piece slices, and season salt and pepper and coat the chicken with flour |
Step2 |
Grab a heavy bottom pan and fill it approximately 2/3 with vegetable oil before heating to 170℃. Then beat the egg in a bowl until uniform and then dip the chicken in the egg to thoroughly coat.
|
Step3 |
Fry the chicken until it's golden brown. Transfer the fried chicken to the wire rack to remove any excess oil. Soak both side of fried chicken in mixed nanban vinegar sauce. Slices and serve the chicken with vegetables(as you need). Sprinkle grated sudachi zest and Juice, serve with half cut of sudachi on the side. |