Resep AYAM GORENG JEPANG: Bahan Lokal, Kualitas Resto! [Chicken Nanban]

Name: Chicken Nanban Recipe
Yield: 6 servings
Ingredients: 1 kg chicken thigh fillet, skin-on; 3 clove garlic, minced; 2 cm ginger + 1 tbsp water, strained; 2 tbsp soy sauce; 2 tsp chicken powder; 1 pc egg; 2 tbsp Lily Seasoned Flour; ½ tbsp sugar; ¼ tsp white pepper; 200 g Lily Seasoned Flour (dry coat); 200 g Lily Seasoned Flour (wet batter); 200 ml water; 4 tbsp soy sauce; 3 tbsp mirin 2 tbsp apple juice; 3 tbsp palm sugar; 1.5 tbsp rice wine vinegar or 1 tbsp white vinegar; 2 tbsp katsuobushi (bonito flakes, optional); ½ tbsp dried wakame, optional; 150 ml water; 2 slice ginger; 3 pc egg (boiled for 8 minutes), sliced; 8 tbsp mayonnaise; 1.5 tbsp rice wine vinegar or 1 tbsp white vinegar; 2 tsp honey / condensed milk / sugar; 1 tsp dashi powder / stock powder; ¼ tsp white pepper; 1 pc green onion, small, finely chopped; Cabbage, sliced, soaked in cold water; Rice

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Chicken Nanban Recipe

Makes 6 servings

Bahan

Bahan marinasi:

Tepung pelapis:

Saus nanban:

Japanese tartar:

Lainnya:

Cara Membuat

Marinasi ayam dengan bawang putih, air jahe, kecap asin, kaldu ayam, dan telur, aduk
Tambahkan gula dan Lily Tepung Bumbu Serbaguna, aduk, tutup dengan plastic wrap, diamkan minimal satu jam
Untuk saus, panaskan wajan, masukkan kecap asin, gula palem, cuka, mirin, air, wakame, masak hingga mendidih, lalu tambahkan katsuobushi dan jahe, masak sebentar, saring dan pindahkan ke mangkuk
Untuk tartar, campurkan telur rebus, daun bawang, madu, cuka, dashi, mayones, dan lada putih, aduk rata
Untuk tepung basah, campurkan Lily Tepung Bumbu Serbaguna dengan air, aduk rata
Masukkan ayam ke dalam tepung kering kemudian tepung basah
Panaskan minyak, goreng ayam hingga kuning keemasan, tiriskan
Chicken nanban siap disajikan

Ingredients

Marinating ingredients:

Coating:

Nanban Sauce:

Japanese Tartar Sauce:

Others:

Steps

Marinate the chicken with garlic, ginger liquid, soy sauce, chicken powder, and egg.
Add sugar and Lily Seasoned flour. Stir and cover with plastic wrap. Marinate for at least 1 hour.
For the sauce, heat the pan and add soy sauce, palm sugar, vinegar, mirin, water, and wakame. Bring to a boil and add katsuobushi and ginger. Cook for a moment, strain, and transfer to a bowl.
For the Tartar Sauce, mix the boiled eggs, green onions, honey, vinegar, dashi, mayonnaise, and white pepper.
For the wet batter, mix the Lily Seasoned Flour with water. Mix well.
Coat the chicken with the dry coat, then dip it into the wet batter.
Heat the oil and fry the chicken until golden brown. Drain the oil.
Chicken Nanban is ready to serve.