Japan
Miyazaki Chicken Nanban, adapted from the MAFF regional recipe for Miyazaki. Ingredient amounts and cooking instructions are provided below.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Food thermometer
4 clear steps
Mix the cucumber, onion, tartar-sauce sugar, chopped boiled egg, mayonnaise and ketchup to make the tartar sauce. Keep chilled while cooking the chicken.
Mix both soy sauces, mirin, vinegar, nanban-sauce sugar and shichimi and bring to a boil to make the nanban sauce.
Season the chicken with the measured salt and pepper, coat in flour and then beaten egg, and fry in oil at 170°C until the chicken reaches 74°C internally. Dip into the cooked nanban sauce.
Drain the chicken, slice if desired and serve topped with tartar sauce. Optional accompanying salad vegetables shown in the source photo are not part of the measured recipe.
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