The Mouth Watering Chicken Nanbanzuke At Home

This is amazing dish of the chicken, in this we prepare the mixture of the kombu, water, sugar, salt, vinegar, soy sauce, we boil it, then we fry the onions, carrots and mix it in the kombu mixture, now marinate the chicken with the soy sauce, ginger juice and potato starch, then we fry the chicken and mix it with the vegetables mixture, we sprinkle the sesame seeds on it and served.

The Ingredients We Used In This Recipe And Complete Guide Is Listed Below:

Mouth Watering Chicken Nanbanzuke

Preparation Time- 20 Minutes
Cooking Time- 25 Minutes
Serves- 3

Ingredients:

Chicken Thigh- 300 grams
Sake- 3 tablespoon
Soy sauce- 3 tablespoon
Ginger juice- 1 tablespoon
Potato starch- 2 tablespoon
Onion- 2
Carrots- 20 grams
Bell pepper- 2
Lettuce Leaves- 2
Cooking Oil- 4 tablespoon
Water- 1 cup
Kombu kelp- 4*4 cm
Vinegar- 4 tablespoon
Sugar- 1/2 tablespoon
Salt- 1/2 teaspoon
Red chili pepper- 2
Sesame sees- 2 tablespoon

Method Of Preparations:

Step 1

First you need to take the knife and cut the clean kombu, place this to the bowl, add this to the bowl, now take the dry red chili, cut the top of it, now tap it with the knife, so that all the seeds of it will come out of it, now cut the red chili into small rings, take the deep bowl on the low flame, add the water, kombu, vinegar, soy sauce, sugar and salt to it, mix it with the spoon.

Step 2

Raise the flame to the medium high and leave it for 5 minutes, as the smell of the kombu starts coming out from the pan, remove it and transfer the mixture to the other bowl, add the chili rings to it, peel the onions, cut it into thin slices, separate all the layers of the onions by using your finger, cut the carrots in the thin slices, mix it with the onions, cut the green pepper in the ring shape.

Step 3

Take the skillet, place this to the low flame, add the olive oil to it, add the carrot and onion to it, fry it for about the 5 minutes, as they are slightly cooked, mix it with the kombu mixture, add the green pepper to the mixture, leave it for about the 10 minutes.

Step 4

Take the boneless part of the thigh, poke sharp knife to it, now cut it into 4 equal pieces, place all this to the bowl, add the soy sauce to it, sake to it, add juice of the ginger to it, now mix the chicken with the help of the fingers, make sure that there will not be any juice remaining in the bowl, now leave this for about the 15 minutes.

Step 5

Place the kitchen paper to the plate, add all the pieces on it, now cover it with the other kitchen paper, tap it so that the excess liquid will not be there, take the piping bag, add the potato starch to it, add the chicken pieces to it, now shake it gently, so that there will be a nice coat of the starch on the chicken, now take the deep frying pan, add the cooking oil to it, leave it for sometime, so that it will be cooked.

Step 6

Place the chicken pieces in the pan, one by one, fry each side for about the 5 minutes, so that it will get cooked from inside and it will has the nice crispy golden brown skin, as all the chicken is cooked, place this to the kitchen paper, tap it and soak out the excess oil.

Step 7

Take the chicken pieces, mix it with the sauce, flip the bowl gently for 2-3 times,  now take the plate, transfer the chicken on it, add the lettuce leaf on it, add the remaining mixture on it, add the toasted sesame seeds on it.



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