Nanban originally referred to something foreign and desirable. Nowadays in cooking, it represents western dishes that have been adapted to Japanese tastes, such as this succulent chicken dish topped with tartar sauce.
- 300g chicken thigh
- Pinch of salt and pepper
- 2 tbsp light flour
- 1 egg (medium size, beaten)
- Deep-frying oil
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp vinegar
- ½ tsp ginger (grated)
- Shinshu’s Yuzu Tartar Sauce (as desired)
- Cut the chicken thighs into bite-sized pieces. Sprinkle with salt and pepper, dust with flour, and dip into the beaten egg.
- Pour deep-frying oil into a pan, about 3cm from the bottom, and heat to 180℃. Add the chicken from step 1 and fry for about 8 mins until the chicken is cooked. Remove and let sit on a paper towel to absorb excess oil.
- Separately in a small saucepan, mix the soy sauce, sugar, vinegar and ginger and heat on medium until hot.
- Dip the chicken from step 2 into the sauce from step 3, and let the sauce soak into the chicken.
- Serve hot and top with Shinshu’s Yuzu Tartar Sauce.