Non-fried Chicken Nanban

 

Ingredients

* Chicken breast…1 piece (300g, skinless)

* Hard-boiled egg…1 (Use a hard-boiled egg boiled in boiling water for 12 minutes)

* Pickled shallots…20g

* Flour…1 tablespoon

* Salad oil…2 teaspoons

A

* Mayonnaise…1 1/2 tablespoons

* Salt…a pinch

B

* Mayonnaise…1 1/2 tablespoons

* Chicken stock powder…1/2 teaspoon

* Grated garlic…1/4 teaspoon

* Black pepper…to taste

C

* Soy sauce…1 tablespoon

* Sugar…1 tablespoon

* Vinegar…1 tablespoon

* Sake…1 tablespoon

Instructions

1. Making the Tartar Sauce

Finely chop the pickled shallots and roughly chop the hard-boiled eggs. Put them in a bowl, add ingredients A, and mix roughly.

*To make the hard-boiled eggs, cut them horizontally with an egg cutter, rotate them 90 degrees, and cut again. This will give them the perfect coarse chop for tartar sauce.

*Roughly chopping the hard-boiled eggs leaves some of the egg whites visible, improving the texture.

*When mixing, mix lightly, being careful not to break the egg yolks as much as possible.

*Using pickled shallots instead of onions adds sweetness and umami.

2. Preparing the Chicken Breast

Slice the chicken breast into bite-sized pieces about 1 cm thick. Place in a bowl, add ingredients B, mix, and let sit for 10 minutes. Then, sprinkle in the flour and mix.

*Cutting the chicken breast against the grain will result in a more tender texture.

*Letting it sit for 10 minutes after mixing with mayonnaise will make the chicken breast tender and juicy when cooked.

3. Making the Sweet and Sour Sauce

Put ingredients C in a bowl and mix well.

4. Cooking in a Frying Pan

Add salad oil to a non-stick frying pan, arrange the chicken breast pieces from step 2 in a single layer, and heat over high heat. Once you hear a sizzling sound, reduce the heat to medium-high and cook for 2 minutes. Flip and cook for another 2 minutes.

5. Finishing

Wipe off any excess oil from the frying pan with a paper towel. Add the sweet and sour sauce, increase the heat to high, and cook while coating the chicken breast with the sauce. Once the sweet and sour sauce has thickened slightly, remove from the heat and transfer to a plate.

Top with tartar sauce and sprinkle with chopped green onions. The dish is now complete.