Chicken Nanban - Fried Chicken with Tartar Sauce
Bite into juicy and succulent fried chicken with tartar sauce. These are great for snacking with cold beer. You can turn them into a meal with sliced lettuce/cabbage and rice.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 gram chicken meat (leg/breast)
- salt and pepper
- katakuriko/potato starch or cornstarch
- 4 tablespoon oil
- 1/2 onion, finely diced
- 4 hard-boiled eggs
- 1/2 cup Japanese mayonnaise
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- cabbage/lettuce, thinly sliced
Instructions
- 1
Prep chicken: Pat dry chicken with kitchen paper and cut it into bite-size pieces. Season chicken with salt and pepper, and coat with katakuriko or cornstarch.
- 2
Fry chicken: Heat oil in a frying pan over medium-high heat. Fry chicken in batches until golden brown. Use a strainer to remove excess oil from fried chicken.
- 3
Tartar sauce: Microwave onion in a microwaveable bowl for 3 minutes with a 600-Watt setting. Add eggs, mayonnaise, soy sauce, rice vinegar, sugar, salt, and pepper. Mash the eggs and mix well with the other ingredients.
- 4
Serve: Arrange thinly sliced cabbage/lettuce and arrange fried chicken on a platter. Pour the tartar sauce over the fried chicken right before serving.