Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts
- 1 Chicken breast
- 1 tbsp each Sake, soy sauce, mayonnaise (for seasoning)
- 3 heaping tablespoons Katakuriko
- 1 Onion
- 1 Green pepper
- 1/2 pepper Red pepper
- 250 ml Japanese dashi stock
- 5 tbsp Grain vinegar
- 1 tbsp Sugar
- 1/2 tsp Salt
- 2 tbsp Soy sauce
- 1/2 tsp Yuzu pepper paste
- Remove the skin and excess fat from the chicken breast and cut into chunks.
- Season with the sake and the soy sauce then let sit for 2-3 minutes.
- (Meanwhile, you can start to clean up a bit.)
- Put the mayonnaise in a plastic bag.
- Drain the chicken from Step 2 and add to the bag.
- Massage it all together while releasing the air.
- Let it sit in the refrigerator for 1 hour.
- Slice the onion and quickly rinse in water.
- Dry the onion and cut the peppers into thin slices.
- Add the ingredients to a bowl and mix well.
- Soak the vegetables from Step 5 in the mixture.
- Add the katakuriko to Step 4 and rub it to coat the chicken.
- Pour oil into a frying pan until 1 cm deep.
- Deep fry the chicken until golden brown.
- (I use a small frying pan to fry.)
- Without draining the oil, plop the chicken into the bowls from Step 7.
- (A little bit of oil gives the dish its richness.)
- Roughly mix together.
- Cover with wrap to form a type of drop-lid and place in the refrigerator.
- Add your favorite vegetables!
chicken, soy sauce, katakuriko, onion, green pepper, pepper, stock, vinegar, sugar, salt, soy sauce, pepper
Taken from cookpad.com/us/recipes/172167-tender-deep-fried-yuzu-pepper-flavored-nanban-chicken-breasts (may not work)