Recipe: Appetizing Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts

Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts. Great recipe for Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts. I used that method and added some yuzu pepper paste to make this salty fried chicken karaage. They came out so tasty that now they're a common dish in our home.

Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts Chicken breasts are often used in this recipe but you can also use chicken thighs. The deep-fried batter absorbs the nanban sauce, making the dish more delicious. You can pour the remaining nanban sauce over the side vegetables. You can cook Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts

  1. Prepare of Chicken breast.
  2. Prepare of each Sake, soy sauce, mayonnaise (for seasoning).
  3. You need of heaping tablespoons Katakuriko.
  4. You need of Onion.
  5. Prepare of Green pepper.
  6. Prepare of pepper Red pepper.
  7. Prepare of ☆Japanese dashi stock.
  8. It's of ☆Grain vinegar.
  9. Prepare of ☆Sugar.
  10. It's of ☆Salt.
  11. You need of ☆Soy sauce.
  12. You need of ☆Yuzu pepper paste.

Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan. Lightly season the chicken with salt and pepper. Sprinkle with garlic powder, sea salt and pepper.

Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts instructions

  1. Remove the skin and excess fat from the chicken breast and cut into chunks..
  2. Season with the sake and the soy sauce then let sit for 2-3 minutes. (Meanwhile, you can start to clean up a bit.).
  3. Put the mayonnaise in a plastic bag..
  4. 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..
  5. Slice the onion and quickly rinse in water. Dry the onion and cut the peppers into thin slices..
  6. Add the ☆ ingredients to a bowl and mix well..
  7. Soak the vegetables from Step 5 in the mixture..
  8. Add the katakuriko to Step 4 and rub it to coat the chicken..
  9. 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.).
  10. Without draining the oil, plop the chicken into the bowls from Step 7. (A little bit of oil gives the dish its richness.).
  11. Roughly mix together. Cover with wrap to form a type of drop-lid and place in the refrigerator..
  12. Add your favorite vegetables!.

Pour olive oil into oven safe pan on med /high heat. When olive oil is hot, add chicken skin side down to pan. Lower heat to medium if needed. Season chicken with salt and pepper. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder.

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