Chicken nanban

Chicken Nanban

No
Bahan
Unit (g)
Unit (%)
Nanban Sauce
1
Soy Sauce
15
20
2
Sugar
2.5
3
3
Sushi Vinegar
5
7
4
Katsuobushi
0.25
0
5
Water
50
67
6
Grated Ginger
2
3
Japanese Tartar
1
Boiled Egg (chop)
5
9,9
2
Mayumi®
40
79,2
3
Lemon Water
1
2,0
4
Honey
2
4,0
5
Leek (Chop)
0,5
1,0
6
Onion (Chop)
2
4,0
Crispy Flour
1
Sajiku® Tepung Bumbu Serbaguna
80
38,8
2
Medium Protein Flour
80
38,8
3
Low Protein Flour
40
19,4
4
Baking Powder
5,5
2,7
5
Food Crunch
0,6
0,3
Marinated Chicken
1
Boneless chicken with skin
200,0
57,7
2
Garlic
8,0
2,3
3
Ginger
2,0
0,6
4
Egg
12,0
3,5
5
Crispy Flour
6,0
1,7
6
Sugar
1,6
0,5
7
Salt
2,0
0,6
Dry Flour
1
Crispy Flour
6,0
17,3
Wet Flour
1
Crispy Flour
6,0
17,3
Additional Ingredients
1
Japanese Tar-tar
60,0
17,3
2
Nanban Sauce
30,0
8,7
3
White Cabbage (Thin Slice)
10,0
2,9
4
White rice
240,0
69,2
5
Spring oninon (Slice)
10,0
2,9
6
Cooking Oil (For 4 times frying)
500,0
144,3

Nanban Sauce

  • Mix Sugar, sushi vinegar, water and grated ginger. Heat the sauce until simmer.
  • After simmer, turn of the heat and add katsuobushi for 2 minutes and strain.

Japanesse Tar-tar Mayumi

  • Mix Mayumi®, leek, onion, lemon water, honet and boiled egg. Mix well.

Crispy Flour

  • Mix all ingredients and stir well.

Chicken Nanban

  • Marinated Chicken with garlic, ginger, egg,Crispy flour , sugar and salt for 30 minutes.
  • After 30 minutes, coating the chicken to dry flour, wet flour and dry flour agin.
  • deep fry with 170⁰C within ±7 minutes and drain.
  • Serve with white rice, white cabbage, fried chicken with chicken nanban and japanese tartar Mayumi®.
  • Garnish with slice spring onion

Video Cooking