Chicken Nanban (Fried Chicken with Tartar Sauce) チキン南蛮

subheading: For the Tartar Sauce:

1 large egg (50 g each w/o shell)

¼ onion (1.8 oz, 50 g for two servings)

½ to 1 Japanese or Persian cucumber (1.8 oz, 50 g; we will need about 4 Tbsp of finely chopped cucumber for two servings; if you don’t have a fresh cucumber, you can use a pickled cucumber and omit the rice vinegar below)

3 Tbsp Japanese mayonnaise

1 tsp rice vinegar (unseasoned) (I used Mizkan Natural Rice Vinegar)

⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

⅛ tsp freshly ground black pepper

subheading: For the Nanban Sauce:

2 Tbsp rice vinegar (unseasoned) (I used Mizkan Natural Rice Vinegar)

2 Tbsp soy sauce

2 Tbsp sugar

1 Tbsp mirin

subheading: For the Fried Chicken:

1 boneless, skinless chicken breast (10.5 oz, 300 g for two servings)

⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

⅛ tsp freshly ground black pepper

1 to 2 Tbsp all-purpose flour (plain flour)

1 large egg (50 g w/o shell)

2 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (for deep-frying)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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