Japanese Chicken Nanban

Ingredients for 2 servings:

• 1 ½ tbsp sugar
• 1 tbsp soy sauce
• 1 ½ tbsp rice vinegar or other light vinegar
• ½ chili pepper(s), dried, without seeds
• ½ egg(s), boiled
• 3 tbsp mayonnaise, Japanese
• 30 g onion(s), chopped
• 1 pickle(s), chopped
• 1 ½ tbsp milk
• 300 g chicken breast fillet(s)
• 1 tsp sake, optional
• 1 tbsp flour
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low carb, chicken strips

Mix all the ingredients for the Nanban sauce and set aside. For the tartar sauce, sprinkle the chopped onions with salt to release excess water. Rinse with water and dry thoroughly with a paper towel. Dice the egg and add to the mayonnaise along with the onions, pickle, and milk. Season with salt and pepper to taste. Trim any fat from the meat and cut into equal-sized bite-sized pieces. Marinate with sake, salt, and pepper for a few minutes, then coat in flour. Tip: It’s best to place the flour and meat in a sealable freezer bag, then seal and shake well. This way, the flour is evenly distributed over the meat instead of all over the kitchen. Then coat in the egg. Heat the oil in a pan and fry the meat until golden brown. Pat the cooked meat dry with a paper towel and coat it in the Nanban sauce. Serve the Nanban chicken with tartar sauce and, if desired, a small side salad.