Chicken nanban

Chicken nanban

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
180ml dashi stock
60ml japanese rice vinegar
2 tablespoons japanese soy sauce
1 tablespoon caster sugar
1/2 white onion, thinly sliced
2 long red chillies, seeded and thinly sliced
250g boneless, skinless chicken breast, cut into 3 cm pieces
35g potato flour
2 tablespoons oil
steamed rice, to serve

Method

  1. Combine the dashi stock, vinegar, soy sauce and sugar in a small saucepan and place over medium heat. Bring to the boil, stirring to dissolve the sugar, then simmer for about 5 minutes, or until slightly thickened. Add the onion and chilli and set aside.
  2. Lightly coat the chicken with the potato flour. Shake off the excess.
  3. Heat the oil in a large frying pan. Add the chicken and cook, turning, for 5–7 minutes, or until golden and cooked through.
  4. Drain the chicken on paper towel and transfer to a heatproof bowl. Pour over the hot dashi mixture. Set aside for 2 hours to allow the flavors to develop.
  5. Serve the chicken at room temperature with bowls of steamed rice.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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