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Chicken Nanban｜Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

Chicken thigh : 2 sheets (540g)
Soy sauce, sake, grated ginger : 1 teaspoon each
potato starch : 6 tbsp
egg : 2 pieces
milk : 2 tsp
mayonnaise : 6 tbsp
sugar : 1 tsp
Soy sauce : 3 tbsp
sugar : 4 tbsp
vinegar : 2 tablespoons
potato starch : 1/2 tbsp

Time required

20minutes

Procedure

1) Prepare 00:23
Spread chicken thighs and cut into 12 equal parts.
Soak in soy sauce, sake and grated ginger and sprinkle with potato starch.
2) Fried 00:48
Arrange in a frying pan, add 2 tablespoons of salad oil and fry.
Heat on high heat, and when completely heated, fry on low medium to medium heat for 5 minutes on each side.
If it gets brown on the way, turn it over and bake it over high heat.
Place it on kitchen paper and take it out.
3) Make tartar sauce 01:56
Mix eggs and milk well in a bowl and heat in a 600w microwave for 1 and a half minutes without wrapping.
Crush it finely with a fork, add mayonnaise and sugar and mix.
4) Finish 03:31
Wipe off the dirt from the frying pan, add soy sauce, sugar, vinegar, and potato starch to the frying pan and mix to completely dissolve the starch.
Turn on the heat, mix with a wooden spatula until thickened, put the fried chicken back in, and entangle.
Sprinkle with tartar sauce.

Point

・ The bottom taste of chicken thigh is light and there is no problem because the bean paste is entwined at the end.
・ When sprinkling potato starch on chicken thighs, be sure to put it in a separate container such as a plate and sprinkle the chicken with potato starch evenly to make it fragrant. Note that if you put it in a bag and shake it to mix it, it will have a heavy texture.
・ The point is not to touch it until it is browned. Note that if you touch it, it will not be browned.
・ By adding potato starch to thicken it, it becomes easier for the bean paste to get entangled.