Perfect Loads of Vegetables! Chicken Breast in Nanban Sauce Recipes

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Loads of Vegetables! Chicken Breast in Nanban Sauce. Authentic Chicken Nanban recipe based on the original from Miyazaki Japan, made with fried chicken coated in a crispy egg batter marinated in a sweet and sour Chicken Nanban is always served with a side of Japanese tartar sauce, and it usually includes some thinly shredded cabbage on the side. Chicken NANBAN is popular in Kyushu area in Japan. It's sweet & sour fried chicken breast and the sauce is rich.

Loads of Vegetables! Chicken Breast in Nanban Sauce This succulent chicken dish originated in Miyazaki Prefecture in the far South of Japan. Topped off with rich tartar sauce, this dish is particularly nice with a side of chips or new. Steamed Broccoli with Peanuts and Soy Sauce Madeleine Cocina. You can cook Loads of Vegetables! Chicken Breast in Nanban Sauce using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Loads of Vegetables! Chicken Breast in Nanban Sauce

  1. Prepare 200 grams of Chicken breast.
  2. Prepare 5 tbsp of Rice flour.
  3. You need 1 tbsp of Vegetable oil.
  4. It's 1 medium of size Onion (thinly sliced).
  5. You need 1/2 of pepper Red pepper.
  6. You need 1/2 of pepper Yellow bell pepper.
  7. Prepare 1 stalk of Celery.
  8. It's 10 grams of Ginger (julienned).
  9. It's of For Nanban Sauce.
  10. You need 100 ml of Vinegar.
  11. It's 200 ml of Water.
  12. It's 1 tbsp of Mentsuyu (Concentrated).
  13. It's 4 tbsp of Sugar.
  14. You need 1 dash of Salt.
  15. You need 1 of Red chili peppers (sliced into rounds).

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Loads of Vegetables! Chicken Breast in Nanban Sauce instructions

  1. Thinly slice the onion, peppers and celery. Julienne the ginger..
  2. In a sauce pan, heat all the ingredients for the Nanban sauce until the sugar dissolves..
  3. Mix Step 1 and Step 2 and set it aside..
  4. Rinse the chicken breast in 50°C water and slice it diagonally into small pieces. Pre-season the chicken with a small amount of salt and sake (not listed in the ingredients).
  5. Coat the chicken with rice flour. Heat some oil in a skillet, place the chicken in the skillet and pan-fry over low heat..
  6. When the edges of the chicken become white, flip it, cover the skillet and turn off the heat. (Cook with residual heat).
  7. When it is cooked through, marinate the chicken in the Nanban sauce from Step 3..
  8. Toss the chicken with vegetables well and chill it in the refrigerator..
  9. Transfer the chicken onto a serving plate, garnish it with celery leaves or mitsuba..

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