Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Thinly slice 1/4 onion. Key Tip: Thin slicing helps the sauce coat everything evenly.
- Soak the thinly sliced onion in water to remove its sharpness.
- Peel 1/2 carrot, slice diagonally, then cut into thin strips. Key Tip: If you're not comfortable with julienning, you can use a peeler.
- Cut 1 green pepper in half, removing the stem and seeds.
- Lightly flatten the green pepper, then slice diagonally from where the stem was. Key Tip: Slicing as thinly as possible improves the texture.
- In a bowl, combine 3 tbsp water, 1 pack (3g) bonito flakes, 3 to 3.5 tbsp soy sauce, 1.5 tbsp sugar, and 3 tbsp vinegar. Mix briefly to create the nanban sauce. Key Tip: Adjust soy sauce quantity if using granulated dashi or white dashi.
- Microwave the nanban sauce. Key Tip: Microwaving helps extract more flavor from the bonito flakes, creating a more cohesive sauce.
- Pour the warm nanban sauce over the onion (soaked in water), julienned carrot, and green pepper in the bowl. Key Tip: Pouring warm sauce over the vegetables retains their crispiness while lightly cooking them.
- Mix 1 clove grated ginger into the nanban sauce. Key Tip: Adding ginger at this stage enhances its aroma.
- Prepare 300g chicken (thigh or breast). Key Tip: Thigh meat results in a juicier outcome, while breast meat is lighter. A mix is also recommended.
- For breast meat, cut lengthwise in half, then slice thinly on an angle.
- For thigh meat, make a cut into the thicker parts to open them up and ensure even cooking.
- Season the chicken all over with 1/3 tsp salt.
- Coat the chicken evenly with flour. Key Tip: You can also use potato starch.
- Heat enough vegetable oil in a frying pan to coat the bottom.
- Place the thigh meat, skin-side down, in the hot pan, followed by the breast meat.
- Pan-fry the chicken until golden brown.
- Flip the breast meat once it's lightly colored. Key Tip: Be careful not to overcook breast meat, as it can become tough.
- Flip the thigh meat once it's crispy.
- Thoroughly drain the oil from the pan-fried chicken.
- Add the hot chicken to the bowl with the prepared nanban sauce and vegetables. Key Tip: Adding hot chicken helps the vegetables maintain a good texture.
- Thoroughly toss to coat the chicken, vegetables, and nanban sauce.
- Let it sit for a while to allow the flavors to meld. Key Tip: For a deeper flavor, you can let it sit overnight.
- Serve and enjoy.
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