Recipe of Perfect Chicken Nanban with Sushi Vinegar
Chicken Nanban with Sushi Vinegar.
Hi, I am Annette. Today, we're going to prepare chicken nanban with sushi vinegar recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Chicken Nanban with Sushi Vinegar Recipe
Chicken Nanban with Sushi Vinegar is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Chicken Nanban with Sushi Vinegar is something which I have loved my entire life.
Chicken Nanban with Sushi Vinegar is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It's enjoyed by millions daily. Chicken Nanban with Sushi Vinegar is something which I've loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have chicken nanban with sushi vinegar using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Nanban with Sushi Vinegar:
- Make ready 4 tbsp of ○Sushi vinegar.
- Prepare 2 tbsp of ○Soy sauce.
- Take 400 grams of Chicken breast.
- Get 1 dash of Salt and pepper.
- Take 1 of Plain flour.
- Prepare 1 of Egg.
- Get of Tartar Sauce.
- Get 2 of Cucumbers.
- Prepare 2 of Boiled eggs.
- Get 2 tsp of Sushi vinegar.
- Get 3 tbsp of Mayonnaise.
- Make ready 1 dash of Salt and pepper.
Instructions to make Chicken Nanban with Sushi Vinegar:
- Combine all of the ingredients marked with ○ to create the sweet vinegar. Make the tartar sauce by finely chopping the cucumber, adding it to a bowl and mixing well with the other ingredients listed under tartar sauce..
- Cut the chicken into thin 1 cm thick slices and season with salt and pepper..
- Take the chicken slices and coat them with a layer of flour. Then dip the slices into a bowl containing a well beaten egg, mixed with 1 tablespoon of water and fry in some oil heated to 170℃. Turn the chicken over occasionally until golden brown all over..
- Once fried, drain off any excess oil and place in a shallow container or large dish and marinate in the mixture from Step 1 for 30 minutes - 1 hour..
- Cut into bite-sized pieces, arrange on a plate and serve with lots of tartar sauce and furikake rice seasoning..
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