Crispy Chicken Nanban with Tartar Sauce | Japanese Street Food
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30 min
Quick
Sezamo
Descoperă deliciul faimosului Chicken Nanban, o vedetă a culturii street food japoneze! Bucăți fragede de pulpe de pui prăjite la perfecțiune, scăldate într-o glazură dulce-acrișoară cu sos de soia și oțet de orez, apoi acoperite cu un sos tartar cremos și bogat cu ouă fierte și castraveți murați. Un contrast spectaculos de texturi și arome, gata în doar 30 de minute.
Preparation method
Preparing the chicken and sauces
Boil 2 of the 3 chicken eggs in boiling water for 9 minutes until hard-boiled, then transfer them to ice water, peel them, and chop them finely.
Prepare the Japanese tartar sauce: mix the chopped boiled eggs with 100 g of mayonnaise, 40 g of finely diced pickled cucumbers, 1 finely chopped spring onion, and 10 ml of rice vinegar. Season lightly and chill in the refrigerator.
Prepare the Nanban sauce (nanban-zu): in a small saucepan, combine 60 ml of soy sauce, 40 ml of rice vinegar, and 30 g of sugar. Heat over medium heat until the sugar dissolves completely, then turn off the heat and set aside.
Chef's tip
For an authentic Miyazaki crust, do not skip dipping the hot chicken directly into the Nanban sauce – the contrast between the flavorful glaze and the cool tartar sauce is the secret to this dish.
If you prefer a spicier tartar sauce, you can add half a teaspoon of Dijon mustard or Sriracha hot sauce.
15 min
Under an hour
