Over 4,000 reviews! This chicken nanban features tender and juicy chicken breast. Since it's pan-fried instead of deep-fried, it's super healthy, and the tartar sauce is absolutely delicious!
Ingredients
2 servings- Chicken breast2 fillets
- Garlic1 clove
- Potato starchto taste
- Vegetable oilto taste
- Boiled egg1
- Onion1/4
- Picklesto taste
- Parsleyto taste
- ★Vinegar1 tsp
- ★Sake1 tbsp
- ★Mayonnaise1 tbsp
- ★Sugar4 tbsp
- ★Vinegar3 tbsp
- ★Soy sauce3 tbsp
- ★White sesame seeds1 tbsp
- ★Mayonnaise4 tbsp
- ★Salta pinch
- ★Black peppera pinch
Directions
35 min- 1
Trim the fat from 2 chicken breasts and cut into evenly sized pieces. Gently pound any thick sections with the knife to tenderize.
- 2
Mince 1 clove of garlic and add it to the chicken along with the ○ ingredients in a plastic bag. Massage well and let marinate for about 10 minutes. Mix the ★ seasonings separately in a bowl.
- 3
Finely mince 1 boiled egg, 1/4 onion, pickles to taste, and parsley. Combine 4 tbsp mayonnaise with a pinch of salt and black pepper to make the tartar sauce.
- 4
Lightly coat the chicken evenly with potato starch. Heat vegetable oil in a pan and pan-fry both sides until golden brown and crispy. Wipe away excess oil with paper towels.
- 5
Once the chicken is cooked through, pour the pre-mixed nanban sauce over and coat well.
- 6
Transfer to a serving plate, generously top with tartar sauce, and serve. If preparing for bento, let it cool before placing.
- 7
Using mayonnaise without egg yolk creates an even lighter finish.
Tips
The key to tender chicken breast is the marinade with minced garlic and vinegar. Coating the chicken thinly with potato starch keeps the coating light while maintaining a juicy texture.
Nutrition
Per serving- Calories520 kcal
- Protein32 g
- Fat24 g
- Carbs38 g
- Sodium2.2 g
Over 4,000 reviews! This chicken nanban features tender and juicy chicken breast. Since it's pan-fried instead of deep-fried, it's super healthy, and the tartar sauce is absolutely delicious!
Ingredients
2 servings- Chicken breast2 fillets
- Garlic1 clove
- Potato starchto taste
- Vegetable oilto taste
- Boiled egg1
- Onion1/4
- Picklesto taste
- Parsleyto taste
- ★Vinegar1 tsp
- ★Sake1 tbsp
- ★Mayonnaise1 tbsp
- ★Sugar4 tbsp
- ★Vinegar3 tbsp
- ★Soy sauce3 tbsp
- ★White sesame seeds1 tbsp
- ★Mayonnaise4 tbsp
- ★Salta pinch
- ★Black peppera pinch
Directions
35 min- 1
Trim the fat from 2 chicken breasts and cut into evenly sized pieces. Gently pound any thick sections with the knife to tenderize.
- 2
Mince 1 clove of garlic and add it to the chicken along with the ○ ingredients in a plastic bag. Massage well and let marinate for about 10 minutes. Mix the ★ seasonings separately in a bowl.
- 3
Finely mince 1 boiled egg, 1/4 onion, pickles to taste, and parsley. Combine 4 tbsp mayonnaise with a pinch of salt and black pepper to make the tartar sauce.
- 4
Lightly coat the chicken evenly with potato starch. Heat vegetable oil in a pan and pan-fry both sides until golden brown and crispy. Wipe away excess oil with paper towels.
- 5
Once the chicken is cooked through, pour the pre-mixed nanban sauce over and coat well.
- 6
Transfer to a serving plate, generously top with tartar sauce, and serve. If preparing for bento, let it cool before placing.
- 7
Using mayonnaise without egg yolk creates an even lighter finish.
Nutrition
Per serving- Calories520 kcal
- Protein32 g
- Fat24 g
- Carbs38 g
- Sodium2.2 g
Tips
The key to tender chicken breast is the marinade with minced garlic and vinegar. Coating the chicken thinly with potato starch keeps the coating light while maintaining a juicy texture.