Chicken Namban
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Ingredients
- 4 chicken (thigh or breast)
- 2 tbsps batter: potato starch or corn starch egg - 1 (medium size)
- 2 cups oil for frying
- 1 tbsp soy sauce sugar - ¾ tbsps, vinegar - ½ tbsps, to dip chicken after deep-fried
- 3 tbsps mayonnaise lemon or lime juice - 1 tbsp, chopped onion, chopped pickles, to eat
Ingredients
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Instructions
- Let’s prepare the sauces first.
- First, the mayonnaise sauce. For this mayonnaise sauce, you can add whatever you think would match.
- Today, I am using chopped onion. Soak the chopped onion in water for 3 to 5 minutes and squeeze it out before using.
- I’m adding Japanese Shibazuke pickles to add some pink color, but of course, you can use usual pickles as well.
- Add mayonnaise and mix the ingredients very well.
- Next, prepare the vinegar sauce for dipping the deep-fried chicken later.
- Now it’s chicken time. Use a paper towel to get rid of the water on the meat.
- Slice the meat into thin pieces so that it can be cooked quickly and thoroughly. Sprinkle a pinch of salt and pepper on the chicken.
- Sprinkle potato starch (or cornstarch) on the chicken.
- Heat oil in a deep pan or a wok. The temperature does not have to be very high in the beginning. Put chopsticks in, and if you see some bubbles come up to the surface, the oil is ready. Usually we use lots of oil for deep frying, but kitchens in Canada are not made for deep-frying, so here, I use about two cups of oil.
- While waiting for the oil, coat the chicken pieces with egg.
- Put the chicken in the oil and wait for about 2 to 3 minutes.
- When the chicken pieces become a little bit brown, turn them over.
- When you see brown color on the chicken pieces, they are done. This brownness and the protein of egg do a wonderful job to extract flavour from chicken.
- While hot, chicken needs a quick bath in the vinegar sauce.
- Put the mayonnaise sauce on. Ready!!