Hi, I’m Francis,
the host of this show "Cooking with Dog."
Today, we will be making Chicken Nanban, a local specialty in Miyazaki Prefecture.
Everyone likes the sweet and sour flavor.
First, to make the nanban
combine the sugar, soy sauce and the vinegar.
Adding the dried red chili pepper
will give the sauce a little bit of kick.
Make sure to dissolve the sugar thoroughly.
Next, let’s make the tartar sauce.
Add the salt to the chopped onion and rub it in.
Rinse the onion
and thoroughly squeeze out the excess water
using a paper towel.
Add it to the mayonnaise in a bowl.
Using an egg slicer,
cut half of the boiled egg into fine pieces.
Add the egg to the mayonnaise.
Add the chopped pickle to the mixture.
Mix it with a spatula
and then pour in the milk.
Season with the salt
and the pepper.
Combine the tartar sauce evenly.
Now, let’s prepare the chicken breast.
Peel the skin off the chicken.
Using kitchen shears will help to remove the skin.
Trim off the excess fat.
Remove the excess moisture thoroughly with a paper towel.
First, slice off the thin part of the chicken.
Then, slice the rest of the chicken
into 5 pieces cutting at an angle.
Make sure that each piece has about the same thickness.
Next, in a cooking tray, sprinkle the salt
and the pepper.
Place the chicken pieces into it.
Sprinkle on the salt
and the pepper again.
Pour the sake over the chicken.
Flip the pieces over
and allow the chicken to absorb the sake.
Place the all-purpose flour and the chicken into a plastic bag.
Shake the bag to coat the chicken with the flour evenly.
And now, dip the chicken into the beaten egg.
Coat the pieces with the egg evenly.
Heat the vegetable oil to about 170 °C (340 °F)
and gently place the chicken into it.
Let the chicken sit until the outside firms up.
Then, flip the pieces over.
When the surface becomes golden brown,
drain the oil thoroughly
and place the pieces into the nanban sauce.
Flip the chicken over and coat both sides with the sauce.
And place them onto a plate along with the side vegetables.
Finally, spoon a generous amount of
the tartar sauce onto the chicken.
Then, top with the shredded parsley leaves.
The deep-fried batter absorbs the nanban sauce,
making the dish more delicious.
You can pour the remaining nanban sauce over the side vegetables.
The nanban sauce goes great with the tartar sauce. The meat is tender and juicy.
Chicken breasts are often used in this recipe
but you can also use chicken thighs.
Good luck in the kitchen.