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Chicken Nanban ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

(A) Dark soy sauce : 100ml
(A) Mirin : 2 tablespoons
(A) Sugar : 40g
(A) Salt : a little
(A) Round sliced pepper : 1/2
vinegar : 100ml
Boiled egg : 1 piece
onion : 1/4 piece
pickles : 30g
(B) Mayonnaise : 5 tbsp
(B) Sugar : 1/4 teaspoon
(B) Salt : a little
(B) Pepper : a little
(B) Parsley : Appropriate amount
Chicken thigh : 1 sheet (about 300g)
Salt and pepper : a little
Cake flour : Appropriate amount
egg : 1 piece
Fried oil : Appropriate amount
cabbage : Appropriate amount
tomato : Appropriate amount
Cucumber : Appropriate amount
Lemon : 1/4 piece

Time required

45minutes

Procedure

1) Make Nanban vinegar 00:20
Put (A) in a pan and bring to a boil over high heat, turn off the heat and add vinegar to cool.
2) Prepare the tartar sauce 01:15
Finely chop the onion and soak it in water for about 15 minutes to squeeze the water.
Finely chop the pickles, boiled eggs and parsley into a bowl, add the chopped onions and (B) and mix well.
To finish, add a little pickle liquid and mix gently.
3) Prepare chicken thighs 04:24
Chicken thigh removes muscle, cartilage and excess fat to make it even in thickness.
Season with salt and pepper.
4) Batter and fry 05:41
Dip in cake flour and melted eggs and fry in oil at 170 ° C for about 7 minutes.
5) Soak in Nanban vinegar 07:22
Soak the fried food in Nanban vinegar for about 10 minutes.
6) Shred the cabbage 07:46
Cut the core of the cabbage, cut it into thin strips, and soak it in water to drain it.
7) Serve 09:08
Serve shredded cabbage, cucumber, tomato, and lemon in a bowl, serve chicken nanban cut to an appropriate size, and sprinkle with tartar sauce.

Point

・ When making Nanban vinegar by heating, if the vinegar is heated too much, the acidity will be lost, so add it last.
・ By soaking the fried food in Nanban vinegar, the taste is well absorbed when it cools.
・ Fry at a temperature of about 170 ℃ for a long time.
・ Chicken nanban is a specialty dish of Miyazaki prefecture. I use pickles, but the local recipe uses raw cucumbers. It also contains ketchup in addition to mayonnaise.