Chicken nanban
Adding shredded shiso leaves to the tartar sauce makes it refreshing without being too heavy. The key to the fried chicken is to fry it twice
How to make it
1
Beat the boiled eggs with a knife, combine the chopped onion and shredded shiso leaves in a bowl, add the mayonnaise and mix well to make the tartar sauce
2
Cut the chicken into bite-sized pieces, add dark soy sauce and vinegar, and mix well in a bowl
3
Once the seasonings have been absorbed into the chicken, sprinkle in a moderate amount of flour, add the beaten eggs and mix well
4
Deep fry in 175°C oil for about 2 minutes until crisp, then remove from the oven, let rest for 1 minute, then drop back into the oil and deep fry for 30 seconds
5
Drop the twice-fried chicken into the combined ingredients (A) and mix well
6
Place on a plate and top with the tartar sauce (1) that you prepared
material
-
[Tartar sauce]
- Boiled eggs
- 1 piece
-
- Chop the onion
- 50g
-
- Oba Chili Cut
- 5 sheets
-
- mayonnaise
- 50g
-
[Chicken seasoning]
- Chicken thigh
- 1 piece (300g)
-
- Dark soy sauce
- 1/2 tbsp
-
- vinegar
- 1/2 tbsp
-
- flour
- Appropriate amount
-
- Beat egg
- 1 piece
-
[A]
- Bonito dashi
- 100cc
-
- Dark soy sauce
- 2 tbsp
-
- vinegar
- 1 tablespoon
-
- Mirin
- 1 tablespoon
[PR]
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