Description
If you love juicy chicken dishes in Asian strainer, then this dish is for you. Chicken of Nanban (Chicken Nanban) is an example of Western style food vaseku, which was adapted to suit Japanese tastes. The dish originated in Miyazaki Prefecture in southern Japan, and is admi of the most popular dishes Vasco. The chicken is marinated just 5 minutes, breaded and fried in deep fat, meat in a crispy crust turns out very juicy and literally melts in your mouth. And the sauce Nanban attaches truly stunning sweet-sour taste! Be sure to try the chicken of Nanban, I'm sure the result will not disappoint you, and its preparation requires only half an hour.
Ingredients
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Chicken thigh
500 g
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Flour
2 Tbsp
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Starch
2 Tbsp
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Vegetable oil
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Figure
4 piece
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Chicken egg
1 piece
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Wine rice
1 Tbsp
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Soy sauce
1 Tbsp
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Soy sauce
2 Tbsp
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Sugar
2 Tbsp
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Vinegar
2 Tbsp
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Ketchup
2 tsp
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Ginger
0.5 tsp
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Chicken egg
1 piece
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Green onions
3 sprig
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Gherkins
1 piece
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Mayonnaise
2 Tbsp
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Salt
-
Pepper white
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Parsley
0.5 tsp
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Mustard
0.5 tsp
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Lemon juice
1 tsp
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Lemon peel
0.25 tsp
Cooking
Prepare the necessary ingredients.
In the pan of rice to pour the water, put on fire and bring to boil. In boiling water add required quantity of rice in bags TM Mistral, cook according to instructions until tender.
To prepare the marinade. To do this in a large bowl, lightly beat the eggs, add the rice wine Mirin, and soy sauce. Mix well. Immediately explain: Mirin is a rice wine which has low alcohol content and a very sweet taste and should not be confused with rice vinegar. Mirin, you can replace the white wine with sugar at the rate of 1 tbsp mirin = 2 tsp white wine + 1 teaspoon sugar. You can do without mirin.
Chicken thighs to liberate from the skin. If desired, chicken can be cut into pieces with a size of about 1.5 cm. Place in the marinade, mix well and leave to marinate for 5 minutes.
Combine all the ingredients for Nanban in a separate bowl and whisk until the sugar is dissolved.
To prepare the Tartar sauce. Boiled egg, green onions and cornichons (or pickled ginger), finely chop. Add white pepper, parsley, juice and zest of lemon, mustard and mayonnaise. Mix well. Season with salt to taste. Before serving the sauce to go in the fridge.
Flour mixed with starch. Remove the chicken from the marinade and roll in flour mixture. Convenient to do it in a plastic bag.
Heat vegetable oil in a wok or deep saucepan. Oil should be a sufficient amount for deep-frying. Add the chicken and fry until Golden brown for 3-5 minutes on both sides.
After frying dip chicken pieces in sauce nanban.
By this time the rice is cooked. Packages to remove from water, cut and put rice on plates.
Serve the chicken with Tartar sauce and rice. If you still have sauce Nanban, it also serve for dipping the chicken pieces. Very tasty! Bon appetit!
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