Chicken nanban

Japanese food
Meat side dishes
Tamura Takashi
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By adding shredded shredded shiso leaves in tartar sauce, you can enjoy it without being too overdone. The key to fried chicken is to fry twice.
Cooking time: 20 minutes
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How to make it
1

Together with the boiled eggs that have been pounded with a knife, chopped onions, and shredded shiso leaves, add mayonnaise and mix well to make 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 become familiar to the chicken, sprinkle an appropriate amount of flour, add the beaten eggs, and simmer the whole thing together.

4

Fry it crisply in 175 degrees oil for about 2 minutes, then take it out and let it rest for 1 minute, then drop it in the oil again and fry for 30 seconds.

5

Drop the fried chicken that has been fried twice into the [A] you have prepared and blend in the whole thing.

6

Serve it on a plate and topped with the tartar sauce from [1] that you've made and it's finished.

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