Nanban Sauce Simmered Chicken Breast Sauté. Authentic Chicken Nanban recipe based on the original from Miyazaki Japan, made with fried chicken coated in a Chicken Nanban is always served with a side of Japanese tartar sauce, and it usually This can also be made with chicken breast, but I recommend butterflying the breast, so that it cooks. Stir in simmer sauce, reduce heat, and simmer for. Chicken nanban is an example of "yoshoku", Western style food that has been adapted to suit Japanese tastes.

This video will show you how to make Chicken Nanban. Fried chicken breast is dipped in sweet and source sauce and served with home made tartar sauce. Here, he demonstrates how to saute the perfect chicken breast. You can have Nanban Sauce Simmered Chicken Breast Sauté using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Nanban Sauce Simmered Chicken Breast Sauté

It's 1 of Chicken breast.
It's 1 dash of Salt and sake (to season the meat).
Prepare 1 of Katakuriko.
It's 100 ml of ◎Chinese soup stock.
You need 3 tbsp of ◎Vinegar.
Prepare 2 tbsp of ◎Soy sauce.
Prepare 1 tbsp of each ◎Sake, honey, sugar.
It's 1/2 tbsp of ◎Mirin.
You need 1 of ◎Red chili pepper.
Prepare 1 of thumbnail's worth ◎Ginger.

Chicken Nanban is deep-fried chicken with tartar sauce, a dish from Miyazaki prefecture in Kyusyu, the southern big island of Japan. The chicken is lightly battered and fried, then dipped in sweet and sour sauce just like Nanbanzuke, marinaded fried fish with vegetables. Learn how to make Chicken breast sauté puttanesca-style & see the Smartpoints value of this great recipe. Puttanesca is a garlicky tomato sauce that get its briny zing from olives and capers.

Nanban Sauce Simmered Chicken Breast Sauté instructions

Remove excess fat from the chicken breasts and cut into bite-sized pieces. Flavor by massaging in the salt and sake..
Add all the ◎ ingredients to a pot (remove the stem and seeds from the red pepper, smash the ginger by pounding it)..
Coat the chicken from Step 1 in katakuriko, then cook on both sides until browned in a heated pan with a little vegetable oil (not listed). Turn down the heat to low, then cook through..
Heat the pot from Step 2 and bring to a simmer. Add the chicken from the previous step and continue simmering on low heat for 5 to 6 minutes. Since the chicken has a flour coating, the sauce will thicken slightly..
Transfer to a serving plate and pour the sauce around it. Garnish with onions or roasted sesame, then you're done..

Bring to simmer, scraping up any browned bits on bottom of skillet. Reduce heat to low and simmer gently. The chicken breasts are simply poached or sauteed then they're placed on rice, topped with rich homemade hollandaise sauce. The chicken breasts may be poached in water or seasoned lightly with salt and pepper and then sauteed in butter until browned and cooked through. Chicken breasts also take to sauces well.