Chicken Nanban with Tartare Sauce
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Ingredients
- 500 g chicken thigh fillets, diced
- 50 g plain flour
- 1 egg, beaten
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tbsp caster sugar
- 300 ml vegetable oil
- 4 tbsp mayonnaise
- 2 gherkins
Method
- 1
Toss the chicken in the plain flour, then dip in the beaten egg.
- 2
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds). Fry the chicken in batches for 4-5 minutes, turning, until deep golden and no pink remains inside.
- 3
Mix the soy sauce, rice vinegar and caster sugar in a small pan and simmer for 3-4 minutes until syrupy, then toss the hot chicken in it.
- 4
Finely chop the gherkins and mix with the mayonnaise to make the tartare sauce.
- 5
Serve the glazed chicken with the tartare sauce.
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