Recipe List

Chicken Nanban

Processing Time

20 Minutes

Portion

1 Portion

Chicken Thigh Fillet	250 g
Flour	100 g
Boiled Egg	1 piece, chop coarsely
Onion	¼ piece, finely chop
Honey	20 ml
Ready-to-use Cucumber Pickles	1 tsp, chop coarsely
Pepper	sufficient
Salt	sufficient
Water	sufficient
Cooking Oil	sufficient
KEWPIE MAYONNAISE ORIGINAL	4 tbsp
KEWPIE Salad Dressing Soy Sauce	100 ml

Divide the flour into 2 parts. Mix 1 part with water, stir well. Set aside the other dry flour part.
Coat the chicken thighs with salt and pepper evenly. Put the chicken in the wet flour, turn over until all parts of the chicken are coated. Put it in the dry flour, pinch so that the dry flour sticks. Shake it off.
Heat oil in a frying pan, fry the chicken until cooked. Remove, drain.
Tartar sauce: mix KEWPIE MAYONNAISE ORIGINAL, onion, and ready-to-use cucumber pickles. Stir well. Add boiled eggs, stir well again.
Nanban sauce: mix KEWPIE Salad dressing Soy Sauce with honey, set aside.
Prepare a plate, arrange the chicken and pour the nanban sauce evenly. Finally, add tartar sauce on top, serve. Add green lettuce for decoration.