Chicken Nanban

  • Ready in 45m

  • Serves 2

  • 913 calories

  • 69.31g carbs

The recipe Chicken Nanban | Fried Chicken with Soy Vinegar Dressing is ready in approximately 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of Southern food. This recipe makes 2 servings with 910 calories, 52g of protein, and 49g of fat each. For $3.53 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 28 people have tried and liked this recipe. A couple people really liked this main course. A mixture of soy sauce, chicken thighs, shiso leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

13 ingredients

  1. 2 servings bell pepper
  2. 5 chicken thighs
  3. 1/2 cups corn starch
  4. 1 eggplant
  5. 1 tsp garlic powder
  6. 1 red bell pepper
  7. 2 tbsps rice vinegar
  8. 2 servings salt
  9. 10 shiso leaves
  10. 2 tbsps soy sauce
  11. 2 tbsps sugar
  12. 2 servings vegetable oil
  13. 1 yellow bell pepper

Instructions

  1. Rinse and pat dry chicken and cut into 1 ½ inch pieces.
  2. Combine the chicken with the seasonings in a bowl and mix well.
  3. Cut the bell peppers into 1 ½ inch pieces.Slice the eggplant into ½ inch pieces and soak in water for a few minutes to prevent from changing color.
  4. Combine ingredients for Nanban Sauce in a small bowl.In a large skillet, heat ½ inch of oil over medium high heat. Use paper towels to wipe extra water from vegetables to prevent from oil splatter. Prepare potato/corn starch in a small bowl.When oil is hot (it’s ready when you dip a chopstick in the oil and see bubbles around the chopstick), dredge the eggplant in potato/corn starch and remove excess.Deep fry the eggplant until light golden brown.
  5. Transfer it to a wire rack or a paper towel. Work in batches and do not crowd the wok. When the eggplant is done, When the eggplant is done, dredge the bell peppers in potato/corn starch and deep fry, and repeat the same for the chicken.Coat the eggplant, the bell pepper, and the chicken with the Nanban Sauce.Chiffonade the shiso leaves and garnish on top and serve immediately.
Chicken Nanban | Fried Chicken with Soy Vinegar Dressing

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