Chicken Nanban with Sushi Vinegar Recipe

Name: Chicken Nanban with Sushi Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp Sushi vinegar; 2 tbsp Soy sauce; 400 grams Chicken breast; 1 dash Salt and pepper; 1 Plain flour; 1 Egg; 2 Cucumbers; 2 Boiled eggs; 2 tsp Sushi vinegar; 3 tbsp Mayonnaise; 1 dash Salt and pepper

Servings: persons

4 tbsp Sushi vinegar
2 tbsp Soy sauce
400 grams Chicken breast
1 dash Salt and pepper
1 Plain flour
1 Egg
2 Cucumbers
2 Boiled eggs
2 tsp Sushi vinegar
3 tbsp Mayonnaise
1 dash Salt and pepper

1
Combine all of the ingredients marked with to create the sweet vinegar.
2
Make the tartar sauce by finely chopping the cucumber, adding it to a bowl and mixing well with the other ingredients listed under tartar sauce.
3
Cut the chicken into thin 1 cm thick slices and season with salt and pepper.
4
Take the chicken slices and coat them with a layer of flour.
5
Then dip the slices into a bowl containing a well beaten egg, mixed with 1 tablespoon of water and fry in some oil heated to 170C.
6
Turn the chicken over occasionally until golden brown all over.
7
Once fried, drain off any excess oil and place in a shallow container or large dish and marinate in the mixture from Step 1 for 30 minutes - 1 hour.
8
Cut into bite-sized pieces, arrange on a plate and serve with lots of tartar sauce and furikake rice seasoning.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 tbsp Sushi vinegar, 2 tbsp Soy sauce, 400 grams Chicken breast, 1 dash Salt and pepper, and more.

Yes, Chicken Nanban with Sushi Vinegar 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.

Chicken Nanban with Sushi Vinegar

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