Ingredients A - Marinade:
300g chicken thigh fillet
2 tbsp soy sauce / shoyu
1 tbsp mirin
1 gram grated ginger
1 clove garlic, finely chopped
Ingredients B - Coating:
30g tapioca flour
30g cornstarch
1 tbsp chili powder
Salt
Ingredients C - Nanban Sauce:
1 clove garlic, finely chopped
1 gram grated ginger
1 tbsp thinly sliced spring onion
4 tbsp mirin
3 tbsp soy sauce / shoyu
1/4 tsp dashi powder
1 tbsp lemon juice
Ingredients D - Egg Mayo:
1 boiled egg
2 tbsp mayonnaise
1/4 tbsp chili sauce
1/4 tbsp chili powder
Salt
Toppings:
Toasted sesame seeds
Spring onion
How to make:
Marinate the chicken with all ingredients A for about 30 minutes.
Roll the marinated chicken in ingredients B.
Fry the chicken in hot oil over medium heat until crispy and golden brown. Set aside.
To make the nanban sauce: sauté garlic, ginger, and spring onion until fragrant, then add mirin, soy sauce, and dashi. Finally, add lemon juice.
Mix the nanban sauce into the crispy chicken. Stir well.
To make the egg mayo: mash the peeled boiled egg with a fork, then add mayonnaise, chili sauce, chili powder, and salt. Mix well.
Arrange in a bowl: rice, crispy nanban chicken, and egg mayo. Top with toasted sesame seeds and spring onion.
23 июл 2024
