Chicken Namban From 'Hiroko'S American Kitchen'

Name: Chicken Namban From 'Hiroko'S American Kitchen'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mirin (sweet cooking wine); 1 cup shoyu (soy sauce); 3 cups tightly packed katsuobushi (skipjack tuna fish flakes); 1 ounce kombu (kelp) (about two 4 by 7-inch pieces), cut into 4-inch-long pieces with scissors; &nbsp; 1/4 cup rice vinegar; 3 tablespoons Super Sauce (above); 2 tablespoons water; 2 tablespoons sugar; 6 tablespoons all-purpose flour; 2 teaspoons Japanese curry powder or Madras curry powder; 1 teaspoon paprika; 8 boneless, skinless chicken thighs (2 pounds); 1 large Japanese sweet potato or other variety (12 ounces); Sea salt; Canola oil or vegetable oil, for frying; 2 tablespoons thinly sliced scallion (green part only)

Servings: persons

1 cup mirin (sweet cooking wine)
1 cup shoyu (soy sauce)
3 cups tightly packed katsuobushi (skipjack tuna fish flakes)
1 ounce kombu (kelp) (about two 4 by 7-inch pieces), cut into 4-inch-long pieces with scissors
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1/4 cup rice vinegar
3 tablespoons Super Sauce (above)
2 tablespoons water
2 tablespoons sugar
6 tablespoons all-purpose flour
2 teaspoons Japanese curry powder or Madras curry powder
1 teaspoon paprika
8 boneless, skinless chicken thighs (2 pounds)
1 large Japanese sweet potato or other variety (12 ounces)
Sea salt
Canola oil or vegetable oil, for frying
2 tablespoons thinly sliced scallion (green part only)

1
Place the mirin in a small saucepan over medium heat and bring it to a simmer. Add the soy sauce and bring the mixture to a gentle simmer again. Add and submerge the fish flakes and turn off the heat. Let the sauce sit for 15 minutes.
2
Strain the sauce through a fine-mesh strainer, and discard the fish flakes. Transfer the sauce to a clean glass jar and add the kelp. Refrigerate the sauce, covered with plastic wrap, for 4 hours, then remove and discard the kelp. (Extra sauce can be frozen for up to 3 months.)
3
In a bowl, combine the vinegar, Super Sauce, water, and sugar, and set aside. In another bowl, combine the flour, curry powder, and paprika. Dredge the chicken in the flour mixture and let it stand for 10 minutes.
4
Cut the sweet potato into 1 by 3-inch matchsticks. Place the potatoes in a medium pot and cover with cold water. Bring to a simmer over medium heat and cook for 2 minutes. Drain the potatoes in a colander and air-dry. Transfer the potatoes to a paper towel-lined platter to remove any excess water.
5
Heat 2 inches of canola oil in a deep ovenproof skillet over medium heat to 350u00b0F. Add the potatoes and cook them for 2 minutes or until golden, stirring from time to time. Transfer the potatoes to a wire rack set over a baking sheet to drain and sprinkle with a pinch or two of salt.
6
Preheat the oven to 350u00b0F. Remove most of the oil from the skillet, reserving 2 tablespoons in the skillet. Heat the oil over medium heat, add the chicken, and cook for 3 minutes, or until the bottom is golden. Turn the chicken over and transfer the skillet to the oven. Cook the chicken for 25 minutes.
7
Remove the skillet from the oven and discard the excess oil from the skillet, reserving the chicken in the skillet. Put the skillet back over medium heat on the stovetop and add the vinegar sauce. Cook for 2 minutes. During cooking, baste the chicken in the skillet with the sauce. The sauce should reduce and become thick, coating the chicken with a velvety layer of sauce. Divide the chicken and sweet potatoes among plates. Garnish with the scallions and serve.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup mirin (sweet cooking wine), 1 cup shoyu (soy sauce), 3 cups tightly packed katsuobushi (skipjack tuna fish flakes), 1 ounce kombu (kelp) (about two 4 by 7-inch pieces), cut into 4-inch-long pieces with scissors, and more.

Yes, Chicken Namban From 'Hiroko'S American Kitchen' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!