Recipe: Delicious Miyazaki's Specialty Chicken Nanban

Miyazaki's Specialty Chicken Nanban. Food Chicken Nanban, possibly Miyazaki's most well-known local specialty, can be found at restaurants far and wide throughout the prefecture. Chicken Nanban originates from Miyazaki and developed when two workers of the Restaurant London in Nobeoka City were inspired by a dish they ate at the boarding house for the restaurant's employees. One of them later became the owner of Nao-chan, serving the dish only with sweet vinegar and using chicken breasts, creating a lighter version of.

After much trial and error, I came up with this recipe. Adjust the consistency of the tartar sauce with milk. To ensure the sauce sticks, coat the. You can have Miyazaki's Specialty Chicken Nanban using 20 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Miyazaki's Specialty Chicken Nanban

1. You need 5 of Chicken thighs.
2. Prepare 2 of Beaten eggs.
3. Prepare 1 of Plain flour.
4. Prepare 1 of Japanese leeks, chili threads.
5. Prepare of Tartar Sauce.
6. It's 1 of Onion.
7. Prepare 5 of Hard-boiled egg.
8. You need 250 ml of Mayonnaise.
9. Prepare 2 tbsp of Plain yogurt.
10. It's 1 tbsp of Ketchup.
11. You need 1 dash of Salt and pepper.
12. Prepare of Nanban Vinegar.
13. You need 100 ml of Vinegar.
14. Prepare 100 ml of Mirin.
15. You need 60 ml of Soy sauce.
16. You need 3 tbsp of Sugar (if you can, use granulated sugar).
17. You need 2 tbsp of Ketchup.
18. It's 1 tbsp of Japanese Worcestershire sauce.
19. Prepare 1 tsp of Salt.
20. It's 1 tbsp of Sudachi (or lemon) juice.

Chicken Nanban is a local specialty in Miyazaki Prefecture. The nanban sauce goes great with the tartar sauce. The meat is tender and juicy. Everyone likes the sweet and sour flavor.

Miyazaki's Specialty Chicken Nanban instructions

1. These are the ingredients. Bring the chicken to room temperature..
2. Mince the onions, sprinkle with a teaspoon of salt (not listed), and let sit for 10 minutes. Next, soak in water to remove the salt and squeeze out the moisture..
3. Finely chop the hard-boiled egg and mix with the other tartar sauce ingredients. Mix together the tartar sauce as quickly as you can so that the flavors can combine evenly..
4. Combine all the nanban vinegar in a pot and bring to a boil..
5. Cut slits in the thick parts of the meat, and cut the sinews as well..
6. Coat the chicken in flour and shake off the excess..
7. Dip in the beaten egg, then fry in oil heated to 170°C..
8. Once the chicken has fried, coat in the nanban sauce while still hot. Pour some on top of the chicken as well. Let it soak for about 20 minutes. Don't soak for too long or it will get soggy..
9. Cut with a knife and transfer to a plate. Drizzle some more of the nanban sauce on top and serve with tartar sauce!.
10. For a delicious way to prepare inexpensive chicken, see..

Chicken Nanban is a regional cuisine from Miyazaki Prefecture in Kyushu Island (most southwesterly of Japan's four main islands) but now it's a very common dish served all over Japan. Nanban means "European countries" in old Japanese language. The irony is, like many famous Japanese dishes, Chicken Nanban has foreign roots. According to the creator, it was inspired by a dish called Nanbanzuké, which is made with fried fish and onions soaked in a sweet vinegar sauce. If you think that this sounds a lot like escabeche, you'd be right.