ID
EN
Chicken Nanban
Processing Time
20 Menit
Portion
1 portion
Ingredients
|
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 |
|
4 tbsp |
|
|
100 ml |
How to Make
- 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.
