Ultimate Chicken Nanban with Special Tartar Sauce
ID: 9923542e...
This Chicken Nanban features a special tartar sauce made luxuriously with 'Iwashita's New Ginger'. By tenderizing the chicken breast and using a 'two-stage coating' method, the result is an amazingly crispy and juicy texture. The richness of the sweet vinegar sauce perfectly matches the refreshing acidity of the new ginger.
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🍳 Cooking Flow
Make the tartar sauce by chopping microwave-cooked eggs and Iwashita's New Ginger with a food chopper, then mixing in the seasonings. → Tenderize the chicken breast by pounding it, cut into bite-sized pieces, and season with sake, potato starch, salt, and pepper. → Just before frying, add more sake and potato starch to create a 'two-stage coating', then fry in 1cm of oil until crispy. → Simmer vinegar, soy sauce, sugar, and Ajinomoto in a small saucepan to create the sweet vinegar glaze. → Coat the fried chicken in the sweet vinegar glaze, plate it, and top generously with the ginger tartar sauce.
Cooking Steps
Brief Cooking Order
Make the tartar sauce by chopping microwave-cooked eggs and Iwashita's New Ginger with a food chopper, then mixing in the seasonings. → Tenderize the chicken breast by pounding it, cut into bite-sized pieces, and season with sake, potato starch, salt, and pepper. → Just before frying, add more sake and potato starch to create a 'two-stage coating', then fry in 1cm of oil until crispy. → Simmer vinegar, soy sauce, sugar, and Ajinomoto in a small saucepan to create the sweet vinegar glaze. → Coat the fried chicken in the sweet vinegar glaze, plate it, and top generously with the ginger tartar sauce.
Introduction
This Chicken Nanban features a special tartar sauce made luxuriously with 'Iwashita's New Ginger'. By tenderizing the chicken breast and using a 'two-stage coating' method, the result is an amazingly crispy and juicy texture. The richness of the sweet vinegar sauce perfectly matches the refreshing acidity of the new ginger.
Step 1
Crack 2 eggs into a heat-resistant container and pierce the yolks with chopsticks. Cover (or use plastic wrap) and microwave (600W) for about 2 minutes to cook.
Step 2
Cut the Iwashita's New Ginger in half, place in a food chopper, and mince. Add the cooked eggs and pulse together until finely chopped.
Step 3
Add 90g mayonnaise, 15g ketchup, 2 pinches of sugar, 2 pinches of salt, and 4 shakes of Ajinomoto to the container with the minced egg and ginger; mix well to complete the special ginger tartar sauce.
Step 4
Make cross-hatch cuts on the thick parts of the chicken breast, cover with plastic wrap, and pound with an empty bottle to break down fibers and tenderize. Cut each breast into about 10 bite-sized pieces.
Step 5
Place the cut chicken in a bowl, add salt, pepper, and 2 tbsp of sake; massage well. Then add 8 tbsp of potato starch and coat everything evenly to marinate.
Ingredients List
Important Notes
💡 Using Iwashita's New Ginger in the tartar sauce provides a crunchy texture and refreshing flavor without needing onions.
💡 By pounding the chicken breast with a bottle or similar tool to break down the fibers, the meat stays incredibly tender and juicy instead of drying out.
💡 The 'two-stage coating' (adding more sake and potato starch just before frying) ensures the chicken remains crispy even after being coated in sauce.
💡 Simmering the sweet vinegar glaze until the bubbles become large and it thickens ensures a delicious glaze that coats the meat perfectly.
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