Chicken Nanban

Name: Chicken Nanban | Fried Chicken with Soy Vinegar Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Southern
Ingredients: Freshly ground black pepper; 5 chicken thighs; ½ cup potato or corn starch (add more if necessary); 1 Chinese long eggplant; 1 tsp. garlic powder; 1 red bell pepper; 2 Tbsp. rice vinegar; Salt; 10 shiso leaves (perilla) (optional); 2 Tbsp. soy sauce; 2 Tbsp. sugar; Vegetable oil for deep frying; 1 yellow bell pepper

Ready in 45m
Serves 2
919 calories
64.88g carbs

If you have around 45 minutes to spend in the kitchen, Chicken Nanban | Fried Chicken with Soy Vinegar Dressing might be a tremendous gluten free and dairy free recipe to try. This recipe serves 2. For $3.53 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 919 calories, 52g of protein, and 51g of fat. 28 people have made this recipe and would make it again. It works well as a rather pricey main course. This recipe from Just One Cookbook requires vegetable oil, chicken thighs, shiso leaves, and bell pepper. A few people really liked this Southern dish.

13 ingredients

2 servings pepper
5 chicken thighs
1/2 cups corn starch
1 long eggplant
1 tsp garlic powder
1 bell pepper
2 tbsps rice vinegar
2 servings salt
10 shiso leaves
2 tbsps soy sauce
2 tbsps sugar
2 servings vegetable oil
1 bell pepper

Instructions

Rinse and pat dry chicken and cut into 1 ½ inch pieces.
Combine the chicken with the seasonings in a bowl and mix well.
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.
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.
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.