Japanese Chicken Namban
For 2-3 Persons Preparation Time ca. 30 Minuten
- 2 chicken breasts (about 400 grams)
- Salt and pepper
- 120 grams of flour
- 1 egg
- 1 tbsp (15 mL) of milk
- Vegetable oil for frying
- 1/2 onion, sliced (about 100 grams)
- 1/2 carrot, sliced (about 50 grams)
- 1/2 bell pepper, sliced (about 100 grams)
- 60 mL of vinegar
- 60 mL of soy sauce
- 60 grams of sugar
- 1 tbsp (15 mL) of sake
- 1 tsp of grated ginger (about 5 grams)
- 1 clove of garlic, grated
- 1 tsp of cornstarch (about 5 grams)
- 1 tbsp (15 mL) of water
- Green onions, chopped (optional)
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- In a shallow bowl, whisk together the flour, egg, and milk until smooth.
- Heat the vegetable oil in a deep fryer or a large frying pan over medium-high heat.
- Dredge the chicken pieces in the flour mixture, shaking off any excess, and then fry until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
- In a saucepan, combine the sliced onion, carrot, bell pepper, vinegar, soy sauce, sugar, sake, grated ginger, and garlic. Bring to a simmer and cook until the vegetables are tender, about 5-7 minutes.
- In a small bowl, whisk together the cornstarch and water until smooth. Add to the saucepan and cook, stirring constantly, until the sauce thickens.
- Add the fried chicken to the saucepan and toss to coat with the sauce.
- Serve the chicken namban hot, garnished with chopped green onions if desired.