17min 4 ppl
Chicken Nanban
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 7 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 30g
Carbs 35g
Fats 38g
About this dish
Deep-fried chicken thigh glazed in a quick sweet vinegar syrup, then finished under a spoonful of tangy tartar sauce. The glaze keeps the coating crackling instead of soggy, which is the whole trick.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Meat
Ingredients
Meat & Poultry
- Chicken Thighsboneless, skin-on, cut into large pieces600 g
Dairy & Eggs
- Eggs2
Tins & Jars
- Cornichonsfinely chopped30 g
Dried Goods
- Plain flour60 g
- Potato starch40 g
- Caster sugar40 g
Oils & Condiments
- Vegetable Oilfor deep frying400 ml
- Soy sauce40 ml
- Rice vinegar60 ml
- Mayonnaise80 g
Utensils
- Mixing bowl
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Finely chop the cornichons and stir them into the mayonnaise to make the tartar sauce, then chill.
Approx. 4 minutes
2
Combine the soy sauce, rice vinegar and caster sugar in a small saucepan and simmer for 3 minutes until slightly syrupy.
Approx. 3 minutes
3
Season the chicken pieces with salt, beat the eggs in one bowl, and mix the flour with the potato starch in another.
Approx. 5 minutes
4
Dip the chicken pieces in the beaten egg, then coat evenly in the flour and starch mixture.
Approx. 6 minutes
5
Heat the vegetable oil in a large saucepan to 170°C and deep-fry the chicken for 6 minutes, turning once, until golden and a meat thermometer reads 74°C at the centre.
Approx. 8 minutes
6
Drain the chicken on kitchen paper, then toss briefly in the warm sweet vinegar glaze.
Approx. 3 minutes
7
Serve the glazed chicken topped generously with the tartar sauce.
Approx. 2 minutes
