Nanban Chicken

Peel the skin and bones off the chicken legs, leaving an appropriate amount of fat. Not too much, not too little. It will be very dry if not fried well. Marinate it with a little garlic and ginger paste and soy sauce. (As a side note, I have tried many ways to marinate chicken. Personally, I think the easiest and best tasting method is Use oyster sauce directly, the ingredients are simple, there is no peculiar smell, no need to add any salty seasonings, people with heavy taste can add a little seafood soy sauce, fried chicken, fried meat, fried salmon is really simple, quick and delicious), then put it in the refrigerator to marinate for half an hour.

Prepare the tartar sauce. There is no pickled cucumber, so I can only use fresh cucumber instead, but it turns out that pickled cucumber still tastes authentic. Boil an egg (fully cooked), chop the onion and rub it with salt to remove the water. Chop the cucumber and put it in a bowl for later use

Prepared materials (I also made fried chicken, the marinating method is similar, but the strips are changed into small pieces that can be eaten in one bite)

After marinating, roll in dry flour

Then wrap it in the egg liquid and fry it in the pan. Pay special attention to the oil temperature. The oil temperature is about 70 degrees. You can feel the obvious heat when you put your hand on the oil pan. Then lower the heat and lower the pan. Make sure the egg liquid is evenly coated. Fry slowly over low heat. Take it out when it changes color slightly (about 3 to 5 minutes). , and then fry again until golden in color. In this way, the fried chicken will be juicy, charred on the outside and tender on the inside. The texture of the egg-coated chicken is particularly good. It is guaranteed to be the same as the Nanban chicken you eat in Japanese restaurants. (Please note that the order of fried chicken is completely opposite. The fried chicken is coated with egg liquid first and then flour)

This is the state of the fried chicken before it is put into the pot. This is fine. Before it comes to the pot, don’t use chopsticks to stir it. It will de-slurry

Tartar sauce, add mayonnaise (if you are not after the color, you can use the simplest Thousand Island dressing instead, it tastes good), a little sweet and sour, if you have milk, you can put a little less, mix well and set aside for the sweet and sour sauce. I forgot to take a picture, and I haven’t uploaded it for a long time. I missed a photo. The sweet and sour sauce is adjusted according to personal taste. After the fried chicken is out of the pot, roll it in it and put it on the plate. Then pour the tartar sauce on top and serve with salad

The picture of the finished product is not edited and tastes very good. Please give it a try. Because my husband and son especially like to eat chicken, I studied various methods of marinating chicken and fried chicken, and summarized a set of fried chicken that suits your own taste. You can learn from it

Send me a photo of the dinner

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Ingredients

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