Subj : Japanese Chicken - 11
To   : All
From : Dave Drum
Date : Wed May 15 2024 16:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Nanban
 Categories: Poultry, Chilies, Herbs
      Yield: 2 servings
 
MMMMM------------------------TARTAR SAUCE-----------------------------
      1 sm Pickled gherkin
    1/2    Yellow onion
      1 lg Hard-boiled egg
    1/2 tb Lemon juice
      2 tb Japanese mayonnaise
      1 ts Sugar
    1/2 ts Tomato ketchup
        pn (ea) salt & pepper
    1/4 ts Dried parsley

MMMMM------------------------NANBAN SAUCE-----------------------------
      1 tb Sugar
      1 tb Soy sauce
  1 1/2 tb Rice or apple cider vinegar

MMMMM--------------------------CHICKEN-------------------------------
    300 g  Boned, skin-on chicken
           - thighs
        pn (ea) salt & pepper
      1 tb Cake flour
      1 md Egg
      2 tb Potato or corn starch
      2 tb Neutral cooking oil
      1 bn Chile threads; garnish
      4    (to 6) lettuce leaves; opt
           - to serve
 
  Start by finely dicing 1 small pickled gherkin, 1
  hard-boiled egg and 1 hard-boiled egg and placing them
  in a mixing bowl.
  
  Add 1/2 tbsp lemon juice, 2 tbsp Japanese mayonnaise, 1
  tsp sugar, 1/2 tsp tomato ketchup, ¼ tsp dried parsley
  and 1 pinch salt and pepper to the bowl.
  
  Mix until all the ingredients are evenly distributed.
  
  Transfer the tartar sauce to a sealable container and
  chill in the fridge until its time to serve.
  
  To make the nanban sauce, take a small bowl and mix 1
  tbsp sugar, 1 tbsp soy sauce and 11/2 tbsp rice vinegar
  together. Set aside for later.
  
  Cut 300 g boneless chicken thigh(s) into bitesize pieces
  and place them in a bowl. Add 1 pinch salt and pepper
  and 1 tbsp cake flour and mix until the chicken pieces
  are evenly covered.
  
  Crack 1 medium egg(s) into the bowl and mix until the
  chicken is fully coated in the egg.
  
  Add the 2 tbsp potato starch and mix until well
  incorporated and lump-free.
  
  Heat a pan on medium. Once hot, add 2 tbsp cooking oil
  and swirl it around until evenly coated. Add the chicken
  and fry for 3 minutes on each side.
  
  Once the chicken is cooked through, turn the heat down
  to medium-low, push the chicken to one side and wipe
  away the excess oil with kitchen paper.
  
  Add the nanban sauce and move the chicken around the pan
  until each piece is fully coated.
  
  Once the sauce is slightly thickened and glossy, remove
  the pan from the heat.
  
  Arrange 4-6 lettuce leaves on a serving plate (optional)
  and make a mountain of chicken in the middle.
  
  Top with a generous amount of tartar sauce and 1 bunch
  chili threads for decoration.
  
  By Yuto Omura, Miyazaki, Japan
  
  Makes: 2 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Myths are as powerful as any truth.
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