Monday, September 5, 2011

#7. Chicken Nanban

It's my first time to make Chicken Nanban so I'm glad it turned out really well. It's basically fried chicken soaked in a sweet sour sauce. The down side of packing a crispy fried chicken is that it surely will get soggy by lunch time. This however, doesn't get soggy and it tastes good at room temperature so no need to heat.

  • 2 chicken breast fillets
  • salt and pepper
  • cornstarch
  • egg
  • oil

  • 1/2 cup rice vinegar
  • 1/2 cup mirin
  • 1/4 cup soy sauce
  • 4 tbs sugar
  • 1 pc kelp
  • 1/2 tsp salt

  1. Cut the breast fillet into bite size pieces. Add a pinch of salt and pepper. Set aside
  2. Whisk 1 egg. Add a pich of salt.
  3. Mix all the sauce ingredients in a sauce pan. Heat until it boils, stirring from time to time. Turn off the heat. Set aside.
  4. Put oil in a hot fry pan. Get a piece of chicken and dip in egg and then in cornstarch.
  5. Fry in medium high until one side is golden brown then turn over and cook the other side.
  6. Once it's cooked, put directly in the sauce and soak for a minute or until it's cooled down.
  7. Remove excess liquid before packing in your lunchbox.

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