MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Nanban
Categories: Poultry, Chilies, Herbs
Yield: 2 servings

MMMMM------------------------TARTAR SAUCE-----------------------------
1 sm Pickled gherkin
1/2 Yellow onion
1 lg Hard-boiled egg
1/2 tb Lemon juice
2 tb Japanese mayonnaise
1 ts Sugar
1/2 ts Tomato ketchup
pn (ea) salt & pepper
1/4 ts Dried parsley

MMMMM------------------------NANBAN SAUCE-----------------------------
1 tb Sugar
1 tb Soy sauce
1 1/2 tb Rice or apple cider vinegar

MMMMM--------------------------CHICKEN-------------------------------
300 g Boned, skin-on chicken
- thighs
pn (ea) salt & pepper
1 tb Cake flour
1 md Egg
2 tb Potato or corn starch
2 tb Neutral cooking oil
1 bn Chile threads; garnish
4 (to 6) lettuce leaves; opt
- to serve

Start by finely dicing 1 small pickled gherkin, 1
hard-boiled egg and 1 hard-boiled egg and placing them
in a mixing bowl.

Add 1/2 tbsp lemon juice, 2 tbsp Japanese mayonnaise, 1
tsp sugar, 1/2 tsp tomato ketchup, ¼ tsp dried parsley
and 1 pinch salt and pepper to the bowl.

Mix until all the ingredients are evenly distributed.

Transfer the tartar sauce to a sealable container and
chill in the fridge until its time to serve.

To make the nanban sauce, take a small bowl and mix 1
tbsp sugar, 1 tbsp soy sauce and 11/2 tbsp rice vinegar
together. Set aside for later.

Cut 300 g boneless chicken thigh(s) into bitesize pieces
and place them in a bowl. Add 1 pinch salt and pepper
and 1 tbsp cake flour and mix until the chicken pieces
are evenly covered.

Crack 1 medium egg(s) into the bowl and mix until the
chicken is fully coated in the egg.

Add the 2 tbsp potato starch and mix until well
incorporated and lump-free.

Heat a pan on medium. Once hot, add 2 tbsp cooking oil
and swirl it around until evenly coated. Add the chicken
and fry for 3 minutes on each side.

Once the chicken is cooked through, turn the heat down
to medium-low, push the chicken to one side and wipe
away the excess oil with kitchen paper.

Add the nanban sauce and move the chicken around the pan
until each piece is fully coated.

Once the sauce is slightly thickened and glossy, remove
the pan from the heat.

Arrange 4-6 lettuce leaves on a serving plate (optional)
and make a mountain of chicken in the middle.

Top with a generous amount of tartar sauce and 1 bunch
chili threads for decoration.

By Yuto Omura, Miyazaki, Japan

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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