Recipe of Perfect Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold

Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Steps to Make Super Quick Homemade Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold using 18 ingredients and 14 steps. Here is how you can achieve it.

It's also because I'm into cooking chicken breast recipes at the moment, but I just wanted to eat Chicken Nanban which tastes good and keeps! I had let the sake and soy sauce soak into the meat overnight before, but I think this method is better to bring out the flavour of the meat. Here is a Chicken Nanban which is still soft and tasty even when cold. I have used a plastic bag to make it easier to coat the chicken with flour, but if you have time I recommend doing this one by one, carefully by hand. If there is a lot of oil left after frying, use something like an oil strainer to drain the excess oil before wiping the pan with paper towels. Squeeze the excess water out of the onions really well. Recipe by Iku..

Ingredients and spices that need to be Get to make Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold:

1. 1 large Chicken breast
2. 1 tsp of each Sugar, soy sauce, sesame oil
3. 1 tbsp ★Sake
4. 5 tbsp Plain flour
5. 1 Egg
6. Sweet vinegar sauce
7. 2 1/2 tbsp Sugar
8. 2 1/2 tbsp Vinegar
9. 2 tbsp Soy sauce
10. Tartar Sauce
11. 2 Hard-boiled eggs
12. 1/4 Onion
13. 1 approx. 9-10 tablespoons ●Mayonnaise
14. 2 pinch ●Sugar
15. 1 pinch Salt and pepper (I recommend black pepper for adults)
16. 1 pinch ● Umami seasoning (optional)
17. 1 dash ●Parsley (optional)
18. 1 as appropriate Milk, if you prefer soft tartar sauce

Steps to make to make Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold

1. Dice the onions for the tartar sauce and soak in water. Change the water a few times to get rid of the smell and spiciness. Roughly chop the boiled egg and place in a bowl.
2. Drain the onions with a sieve and remove excess water by wrapping with kitchen paper and giving it a good squeeze. Add to the bowl from step 1.
3. Add ● ingredients and mix with a fork, mashing the egg as you mix. If you prefer a softer sauce, add a small amount of milk. Season with salt and pepper and the sauce is done.
4. Remove the skin from the chicken breast and cut into your desired size. Put into a plastic bag, add ★ ingredients and rub in well.
5. (If you want to fry the whole breast as one piece, use a knife to make sure it is an even thickness and pierce the skin several times with a fork. Then rub in the ★ ingredients well.)
6. Beat the egg in a bowl. Mix the ingredients for the sweet vinegar sauce in another bowl. Heat a large frying pan with a generous amount of oil.
7. Put the flour into a plastic bag, and add a piece of chicken at a time, close the bag and shake. (so that it is evenly coated in flour)
8. Shake off the excess flour from the chicken before lightly mixing with the beaten egg. Place the chicken into the frying pan after coating with the egg, and fry on a medium heat.
9. When one side is golden brown, turn down the heat to low, turn the meat over and place the lid on. Cook for a few minutes (this depends on the thickness of the meat, but I cook it for 2-3 minutes).
10. Take off the lid and turn up the heat to high straight away. When it is golden brown, turn off the heat and wipe off the excess oil from the pan with paper towels.
11. Pour in the sweet vinegar sauce and reduce whilst shaking the pan to coat the meat. Turn off the heat and leave until the coating settles nicely.
12. If you leave it to rest too long, or you fiddle with the meat too much in step 11, the coating can come off so be careful. Transfer to a serving dish and top with tartar sauce. Now the Chicken Nanban is complete.
13. You can also make it with half the amount of tartar sauce ◎ I use a lot because my husband loves it (・∀・；) Half the amount of tartar sauce is plenty if you are cooking one breast for one person.
14. It's also good if you add a little ketchup to the sweet vinegar and tartar sauces.

While this is certainly not the end all be guide to cooking easy and quick lunches it's excellent food for thought. The stark reality is that this will get your own creative juices flowing so you are able to prepare excellent lunches for your family without having to accomplish too horribly much heavy cooking through the practice.

So that is going to wrap this up for this exceptional food Recipe of Favorite Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!