Chicken Nanban
Fried chicken coated in a sweet-sour marinade and drizzled with a creamy tartar sauce - what's not to love?
Equipment
- Non-stick pan, mallet or pestle
Ingredients
Fried chicken
- 2 boneless chicken fillets
- Salt & pepper to taste
- 1 egg , beaten
- All-purpose flour for frying
- Oil for pan-frying
Nanban sauce
- 2 tbsp vinegar
- 1 tbsp soya sauce
- Sugar to taste
Tartar sauce
- 2 hard-boiled eggs, finely chopped
- 4 tbsp mayonnaise
- 1 tsp lemon juice
- 2 sweet gherkins or any kind of pickles, finely diced (Recipe Notes 1)
- 1-2 tbsp gherkin juice
Instructions
- Prepare the chicken for frying. Flatten chicken filet with a meat mallet or pestle. Rub with salt and pepper and set aside for half an hour.
- Pour flour onto a plate. Dip chicken in egg and coat both sides with flour, shaking off excess.
- Heat up a little oil in a nonstick pan. Add chicken fillets and fry on both sides until golden brown, about 3-5 minutes.
- Make nanban sauce. Just combine all the ingredients, bring to the boil and then reduce to a simmer. Remove from heat.
- Dip the chicken pieces into the nanban sauce and allow them to sit until the chicken has soaked up the juices. Assemble the chicken on a serving dish.
- To make the tartar sauce, just mix all the ingredients together. Drizzle on top of chicken and enjoy!
Notes
- Gherkins is a type of pickles popular in the US. I used these sweet gherkins by Heinz that we got from Bangsar Village Grocer; hubby loves them so much he eats them on their own! If you can't find it, try substituting it with local pickles. In Malaysia, that would be jeruk. The whole idea is to infuse the tartar sauce with a sweet-sour flavour. Experiment and see!
