#Meat dish #Fried food #Side dishes

Chicken Nanban ｜ YULU organic's recipe transcription

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YULU organic

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Ingredients

Egg (for tartar sauce) : Four
Pickled scallions : as you like
Pickled scallions : As appropriate
mayonnaise : About 100g
salt : As appropriate
Black pepper : As appropriate
vinegar : 4 tbsp and 1/2 tbsp
sugar : 4 tbsp and 1/2 tbsp
Dark soy sauce : 4 tbsp and 1/2 tbsp
Chicken thigh : 2 sheets
flour : As appropriate
Egg (for batter) : 2 pieces
Fried oil : As appropriate
Garnish vegetables : as you like

Time required

45minutes

Procedure

1) Make tartar sauce and hard boiled eggs 02:30
Make a hard boiled egg, and when it is boiled, cool it with cold water.
2) Mix pickled scallions and mayonnaise 03:06
Finely chop the pickled scallions and mix with mayonnaise.
3) Mix chopped 1 and 2 and season with salt and black pepper. 03:57
Chop hard-boiled eggs, mix in 2 and season with salt and black pepper. (Completion of tartar sauce.)
4) Make Nanban vinegar 05:42
Put sugar, vinegar, and soy sauce in a pan and heat to dissolve the sugar. (If the sugar melts, you can put out the fire.)
5) Cut chicken thighs into easy-to-eat sizes 07:02
Cut chicken thighs into easy-to-eat pieces and sprinkle with salt and pepper.
6) Sprinkle 5 with flour 08:03
5 Sprinkle a generous amount of flour on the whole.
7) Melt the egg 08:23
Melt 2 eggs.
8) Fry chicken in oil 08:35
Dip 6 chickens in 7 eggs and fry in oil heated to a suitable temperature.
9) Soak 8 in 4 09:24
Lightly drain the fried chicken oil and dip it in Nanban vinegar.
10) Arrange 10:38
Place your favorite garnish vegetables and chicken nanban on a plate, and sprinkle the chicken nanban with tartar sauce.

Point

・ Many recipes for tartar sauce are made with pickles and onions, but in the video, they are made with pickled scallions. You can get both the texture of onions and the sourness of pickles at the same time. You can also enjoy the sweet and sour taste of scallions. When making tartar sauce, pickled scallions are also used to adjust the taste.
・ Nanban vinegar is made from "vinegar: sugar: soy sauce" at a ratio of "1: 1: 1". This time, I made 4 and 1/2 tablespoons according to the remaining amount of sugar.
・ The flour of 6 is delicious with plenty of Nanban vinegar when sprinkled a lot.
・ When frying 8 chickens, fry meat of the same size together. The point of chicken nanban is to add flour, then dip it in egg juice and fry it in oil. Also, lightly drain the oil from the fried chicken and soak it in Nanban vinegar while it is still hot. This is the knack for the taste to soak in and get entangled. Nanban vinegar is not something that you sprinkle on later, but something that is pickled while it is hot and soaked in the taste.
・ When frying chicken nanban, the oil is burdened with eggs, so proceed while diligently scooping out the batter residue.
・ Tartar sauce is also one of the protagonists, so sprinkle it in plenty without getting scratched.