Easy Chicken Nanban With Sushi Vinegar And Tartar Sauce Recipe by cookpad.japan
Cooking Instructions 1 Slice the chicken diagonally. 2 Sprinkle with salt and pepper, and coat with plain flour. 3 Break the egg into a bowl and beat well. 4 Dip the chicken in the beaten egg. 5 Deep-fry the chicken in 170℃ oil until golden brown. Drain off the excess oil. 6 Make the sweet vinegar sauce. Combine the sushi vinegar and soy sauce. 7 Marinate the chicken in the sweet vinegar sauce while it's still hot. I put the chicken and the sauce in a plastic container, close with a lid, and lightly shake the container to mix it together. 8 Marinate the chicken for about 2 minutes. Shake the container lightly from time to time to allow the flavors to penetrate the chicken. 9 Make the tartar sauce. Add the marinated onion and milk to the tartar sauce and mix together. 10 Serve the chicken with the vegetables on a serving plate. Pour on a generous amount of tartar sauce and it's ready. 1 Slice the chicken diagonally. 1 Slice the chicken diagonally. 2 Sprinkle with salt and pepper, and coat with plain flour. 2 Sprinkle with salt and pepper, and coat with plain flour. 3 Break the egg into a bowl and beat well. 3 Break the egg into a bowl and beat well. 4 Dip the chicken in the beaten egg. 4 Dip the chicken in the beaten egg. 5 Deep-fry the chicken in 170℃ oil until golden brown. Drain off the excess oil. 5 Deep-fry the chicken in 170℃ oil until golden brown. Drain off the excess oil. 6 Make the sweet vinegar sauce. Combine the sushi vinegar and soy sauce. 6 Make the sweet vinegar sauce. Combine the sushi vinegar and soy sauce. 7 Marinate the chicken in the sweet vinegar sauce while it's still hot. I put the chicken and the sauce in a plastic container, close with a lid, and lightly shake the container to mix it together. 7 Marinate the chicken in the sweet vinegar sauce while it's still hot. I put the chicken and the sauce in a plastic container, close with a lid, and lightly shake the container to mix it together. 8 Marinate the chicken for about 2 minutes. Shake the container lightly from time to time to allow the flavors to penetrate the chicken. 8 Marinate the chicken for about 2 minutes. Shake the container lightly from time to time to allow the flavors to penetrate the chicken. 9 Make the tartar sauce. Add the marinated onion and milk to the tartar sauce and mix together. 9 Make the tartar sauce. Add the marinated onion and milk to the tartar sauce and mix together. 10 Serve the chicken with the vegetables on a serving plate. Pour on a generous amount of tartar sauce and it's ready. 10 Serve the chicken with the vegetables on a serving plate. Pour on a generous amount of tartar sauce and it's ready. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Red, White and Blueberry Squares Mike's Pan Fried Ramen Noodles Pecan Chocolate Chip Cookies Blueberry Coffee Cake Date Squares! Red, White and Blueberry Squares Mike's Pan Fried Ramen Noodles Pecan Chocolate Chip Cookies Blueberry Coffee Cake Date Squares! Naturally Defrosting Tamagoyaki (for Bento) Sesame Flavored Chinese Spaghetti Napolitan Warming Soup for Soba Chestnut Cake With Pancake Mix Kaya Jam-Style Coconut Cream Jam from Canned Pineapples Wasabi Seasoned Avocado and Tuna Salad Kanya's Crispy Bacon with Garlic and Pepper Tuna & Green Onion Japanese-Style Omelet Eggplant, Avocado & Tomato Summer Rice Naturally Defrosting Tamagoyaki (for Bento) Sesame Flavored Chinese Spaghetti Napolitan Warming Soup for Soba Chestnut Cake With Pancake Mix Kaya Jam-Style Coconut Cream Jam from Canned Pineapples Wasabi Seasoned Avocado and Tuna Salad Kanya's Crispy Bacon with Garlic and Pepper Tuna & Green Onion Japanese-Style Omelet Eggplant, Avocado & Tomato Summer Rice