Chicken Nanban Recipe / チキン南蛮の作り方

Chicken Nanban recipe
Japanese Fried chicken
Japanese chicken with Tartar sauce

Please see below for the ingredients, written recipe, FAQ, and more!!
(Chapter)
0:00 Prepare chicken
2:14 Nanban sauce
4:03 Tartare sauce
6:15Batter
7:14 Fry chicken

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(Recommended videos👀)

[Japanese chicken curry recipe]
https://youtu.be/uZJYFuKEe7o

[Chicken Karaage recipe]
https://youtu.be/-6kqacPQm6g

[Chicken Ramen recipe]
https://youtu.be/w_59MgvZC5c
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[Ingredients (GRAM)] (2-3 serves)

-Chicken thigh 500g

(Kombu salt)
-Salt 50g
-Kombu (Dried kelp) 4g

(Brine)
-Water 500ml
-Kombu Salt 1.5tsp (7.5g)
-Sugar 1tsp (5g)

(Nanban sauce)
-Kombu 1-2g
-Water 200ml
-Soy sauce 6tbsp (90ml)
-Rice vinegar 2tbsp (30ml)
-Mirin 4tbsp (60ml)
-Sugar 2tbsp (30g)
-Corn flour 2tsp (8g)

(Tartare sauce)
-Japanese Mayo 150g
-Onion 100g
-Soy sauce 1.5tbsp (22ml)
-Rice vinegar 1tsp (5ml)
-Sugar 1tsp (5g)
-Boiled egg 3
-Black pepper some

(Batter)
-Water 200ml
-Egg 2
-Bread flour 80g
-Rice flour 40g
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[Ingredients (OUNCE)] (2-3 serves)

-Chicken thigh 1.1lb

(Kombu salt)
-Salt 1.7oz
-Kombu (Dried kelp) 0.1oz

(Brine)
-Water 17.6oz
-Kombu Salt 1.5tsp (0.26oz)
-Sugar 1tsp (0.2oz)

(Nanban sauce)
-Kombu 0.04-0.07oz
-Water 7oz
-Soy sauce 6tbsp (3.1oz)
-Rice vinegar 2tbsp (1oz)
-Mirin 4tbsp (2oz)
-Sugar 2tbsp (1oz)
-Corn flour 2tsp (0.3oz)

(Tartare sauce)
-Japanese Mayo 5.3oz
-Onion 3.5oz
-Soy sauce 1.5tbsp (0.8z)
-Rice vinegar 1tsp (0.2oz)
-Sugar 1tsp (0.2oz)
-Boiled egg 3
-Black pepper some

(Batter)
-Water 7oz
-Egg 2
-Bread flour 2.8oz
-Rice flour 1.4oz
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[Instruction]

[Chapter 1: Prepare chicken]
-Cut chicken into big chunks
-Blitz kombu and salt to make kombu salt
-Mix the stuff for (Brine)
-Soak chicken in the brine 1-24hours
[Chapter 2: Nanban sauce]
-Soak kombu and water for 1 hour
-Add everything in a pot
-Boil 30 secs on medium heat
[Chapter 3: Tartare sauce]
-Mince onion, soak in water 10-15 mins
-Strain, Pat dry
-Sprinkle a pinch of kombu salt
-Leave 10-15 mins
-Mix everything
[Chapter 4: Batter]
-Mix everything
-Mix Bread flour and rice flour (1:1)
[Chapter 5: Fry chicken]
-Strain chicken. Leave 30-60mins
-It has to be above 13℃ (56F) before frying
-Heat oil to 180-185℃ (356-365F)

-Dip the chicken in the batter, flour mix
-Deep fry 2 mins.
-Pour oil into the surface occasionally
-Keep the oil above 175℃ (347F)
-Turn. Cook the other side 1 min
-Once cooked, check the temp.It should be above 76℃ (169F)
-Rest 2 mins
-Serve with lots of sauce
-Done mate!!
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[FAQ]

Q: Can I skip Sake?
A: Yes you can. But you don't need to buy expensive Sake.
We Japanese use Ryorishu (Cooking sake) which is cheap.
Or Rice wine
Q: Can I use different vinegar?
A: I wouldn't recommend.
Different vinegar has totally different flavour
Q:Can I skip Mirin?
A: You can replace same amount of water, and half amount of sugar
Q: I can't find Kombu
A: Replace with Kombu dashi powder or MSG
Q:What is your frying pan?
A: The brand is "Pro cooker"
Please search "Pro cooker pan"
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500g: https://amzn.to/34WJyZa

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