Pan-Fried Chicken Nanban with Tartar Sauce

Ingredients

• 300g chicken breast
• 1 egg, beaten
• A pinch of salt
• A pinch of pepper
• Some soft (cake) flour
• Some vegetable oil
• Lettuce, for serving
• Parsley, for serving

Nanban (Vinaigrette) Sauce

• 2 tablespoons sugar
• 3 tablespoons vinegar
• 3 tablespoons soy sauce

Tartar Sauce

• 2 boiled eggs, chopped
• 1/4 onion, diced
• 3 tablespoons mayonnaise
• 1/2 teaspoon lemon juice
• A pinch of salt
• A pinch of pepper

Directions

• Pierce the chicken skin with a fork. Using the back of a knife, pound the breast to an even thickness.
• Salt and pepper the breast, coat with soft flour and run it through the beaten egg.
• Heat 1cm of oil in a medium skillet to 170C and add the chicken. Don't touch it until one side is golden, about 5 minutes, then flip. Remove when the other side is brown and crispy; drain the oil.
• Wipe the skillet clean. Add the nanban sauce ingredients and bring to a boil over medium heat. Return the chicken and simmer, coating it all over.
• Make the tartar sauce: mix all the ingredients well in a bowl.
• Place the chicken over lettuce on a plate, top with plenty of tartar sauce and sprinkle with parsley.

A lighter, pan-fried (not deep-fried) take. From Tasty Japan on Instagram.