miyazaki-style deep-fried chicken with sweet & sour sauce
- Serves: 2
- Calories: 583 kcal
- Japanese: Chikin-nanban
- 200 g boneless chicken breast or thigh
- a little salt
- a little pepper
- salad oil for deep frying
- 1 beaten egg
- 30 g wheat flour
- 5 tablespoons mayonnaise
- 1 boiled egg
- 40 g pickles
- 10 g parsley
- 1 teaspoon white wine vinegar or freshly squeezed lemon juice
- 70 g lettuce
- 1/2 lemon
Make the tartar sauce. Chop the boiled egg, pickles and parsley. Mix them with the mayonnaise and white wine vinegar (or freshly squeezed lemon juice) in a bowl.
Make the sweet & sour sauce. Put the vinegar, soy sauce and sugar in a pan, and bring to a boil. Remove from the heat.
Remove the skin of the chicken and cut into bite-size pieces. Sprinkle with the salt and pepper. Dust them in the flour.
Beat the egg in a bowl. Coat the chicken with the egg.
Heat the oil to 170 °C and deep-fry the chicken pieces about 5 or 6 minutes until golden brown.
Remove and drain. Place the pieces in the sweet & sour sauce and soak for about 1 minute.
Remove from the sweet & sour sauce and serve the deep-fried chicken with the garnish. Pour tartar sauce beside the deep-fried chicken.
The unique thing about Miyazaki-style deep-fried chicken is that two kinds of sauces are used. The combination of the deep-fried chicken and the sauces is very delicious! Miyazaki Prefecture is in the Kyūshū region, the southernmost island of mainland Japan.
Japanese foods recipes
Int'l. recipes with a Japanese twist