Chicken Nanban

INGREDIENTS

• 600g Chicken Thigh
• 2 Egg
• 60g Plain Flour
• 60g Cornstarch
• 120ml Cooking Oil
• 60ml Rice Vinegar
• 60ml Soy Sauce
• 30g Sugar
• 120g Mayonnaise
• 60g Onion
• 10ml Lemon Juice
• 2g Salt
• 1g Black Pepper

STEPS

1. 1

   Cut 600g of chicken thigh into 4 to 5 cm pieces. Pat dry with paper towels, then season with 2g of salt and 1g of black pepper. Do not wash the chicken.

   ⏱ 5 min

2. 2

   Whisk 2 eggs (beaten) in a shallow bowl. Mix 60g of plain flour and 60g of cornstarch in a second bowl. Dip the chicken into the egg, then coat evenly in the flour mixture.

   ⏱ 5 min

3. 3

   For the tartar sauce, finely chop 60g of onion and place it in a bowl with 120g of mayonnaise and 10ml of lemon juice. Stir well and set aside in the refrigerator.

   ⏱ 5 min

4. 4

   Heat 120ml of cooking oil in a large skillet over medium heat until it reaches about 170°C, or until a little flour sizzles immediately. Add the coated chicken in a single layer and pan-fry for 8 to 10 minutes, turning every 2 to 3 minutes, until deeply golden and cooked through. The juices should run clear and the thickest pieces should reach 75°C for 30 seconds.

   ⏱ 8 min

5. 5

   While the chicken cooks, combine 60ml of rice vinegar, 60ml of soy sauce and 30g of sugar in a small saucepan. Warm over medium heat for 2 to 3 minutes, stirring until the sugar dissolves, then remove from the heat.

   ⏱ 2 min

6. 6

   Transfer the cooked chicken to a clean plate and immediately toss it in the warm vinegar sauce until thoroughly coated. Serve with the chilled tartar sauce.

   ⏱ 2 min