チキン南蛮

Recipe No.106

Chicken Nanban with Tartar sauce

Total Time20 mins
Course: Main course
Keyword: Chicken, tartar sauce
Servings: 4 people
Author: Amelie

Ingredients

  • 300 g chicken leg/鶏もも肉/鷄脾/鸡腿肉
  • 1-2 egg/卵/鷄蛋/鸡蛋
  • ½ c all purpose flour/小麦粉・薄力粉/面粉和薄力面粉
  • salt/塩/鹽
  • pepper/胡椒
  • 2 tbsp oil/油

Viinegar Sauce

  • 3 Tbsp soysauce/醤油
  • 3 Tbsp sweet sake/みりん/味醂
  • 3 Tbsp vinegar/酢/醋
  • 1 Tbsp sugar/砂糖/糖

Tartarr Sauce

  • 2 egg/卵/鷄蛋/鸡蛋 hard boiled
  • cup onion/たまねぎ/洋葱 minced
  • 2-3 Tbsp mayonnaise/マヨネーズ/蛋黃醬
  • ½ Tbsp milk/牛乳/牛奶
  • 1 Tbsp lime/かぼす/酸檸檬
  • salt/塩/鹽
  • pepper/胡椒

Instructions

Tartar Sauce Procedure

  • Mince onion.
    if you like it less spicy. If you like it less spicy, soak in water for 5 minutes and squeeze excess water.
  • Minced boiled egg and add the rest of ingredients. Mix well and adjust the taste to your liking.

Chicken

  • Whisk the egg and place in a deep and wide plate.
  • Pat dry excess moist from the chicken. Make slits on one side and sprinkle with appropriate amount of salt and pepper on both side.
  • Put chicken in a wide dish and generously sprinkle with flour making sure all sides are coated. Finally, quickly soak in the beaten egg and put directly on the pan to fry.
  • Fry chicken on both sides for about 5 mins each or until pretty brown. Transfer to a plate layered with kitchen paper to absorb excess oil.
  • Clean the pan with kitchen paper and add ingredients for the sauce and bring to a boil.
  • Once bubbling, immediately put back chicken. Simmer and flip at least 2 times until sauce is absorbed well. Transfer and let it cool. Slice into easy to eat pieces and top with tartar sauce.

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