Chicken Nanbanzuke Recipe (Deep Fried Chicken Marinated in Sweet Vinegar Sauce)

You are currently viewing Chicken Nanbanzuke Recipe (Deep Fried Chicken Marinated in Sweet Vinegar Sauce)

We are making Chicken Nanbanzuke. The sweet sour sauce will bring out a refreshing flavor. We like dipping the piping hot chicken in the sauce and enjoy it as soon as possible.

Print
Print Recipe
Chicken Nanbanzuke (Deep Fried Chicken Marinated in Sweet Vinegar Sauce)
Votes: 1
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Chicken, Main Dish
Cuisine Japanese
Cook Time 30 minutes
Time for marinating meat is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Chicken, Main Dish
Cuisine Japanese
Cook Time 30 minutes
Time for marinating meat is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 1
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Meat
Vegetables
  • 70 g Onions
  • 20 g Carrots
  • 2 Green Bell Peppers (Piman)
  • 1/2 tsp Vegetable Oil
Sweet Vinegar Sauce
Other Ingredients
  • Toasted White Sesame Seeds
  • 3 Butterhead Lettuce Leaves
  • Frying Oil 1.5~2 cm/0.2"~0.8" depth is enough
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's prepare the sweet vinegar sauce. Shred the dashi kombu seaweed with a pair of kitchen shears. The shredded pieces are easier to make dashi stock and are also edible.
    Let's prepare the sweet vinegar sauce. Shred the dashi kombu seaweed with a pair of kitchen shears. The shredded pieces are easier to make dashi stock and are also edible.
  2. Snap the red chili pepper in half, remove the seeds and cut into rings.
    Snap the red chili pepper in half, remove the seeds and cut into rings.
  3. Pour the water in a small pot. Put in the kombu seaweed, vinegar, soy sauce, sugar and salt.
    Pour the water in a small pot. Put in the kombu seaweed, vinegar, soy sauce, sugar and salt.
  4. Turn on the burner, stir and bring it to a boil.
    Turn on the burner, stir and bring it to a boil.
  5. When it starts to boil, turn off the burner and pour the sauce in a large bowl.
    When it starts to boil, turn off the burner and pour the sauce in a large bowl.
  6. Drop in the red chili pepper.
    Drop in the red chili pepper.
  7. Let's cut the vegetables. Remove the root end of the onion and slice into 7~8 mm (0.3") slices along the grain.
    Let's cut the vegetables. Remove the root end of the onion and slice into 7~8 mm (0.3") slices along the grain.
  8. Separate the onion layers.
    Separate the onion layers.
  9. Slice the carrot into 5~6 mm (0.2") pieces along the grain and chop them into strips.
    Slice the carrot into 5~6 mm (0.2") pieces along the grain and chop them into strips.
  10. Slice the bell peppers into rings. Avoid using the seed-containing part to make the dish more presentable.
    Slice the bell peppers into rings. Avoid using the seed-containing part to make the dish more presentable.
  11. Heat the oil in a pan and stir-fry the onion and carrot for one and a half minute.
    Heat the oil in a pan and stir-fry the onion and carrot for one and a half minute.
  12. When they are slightly softened, turn off the burner.
    When they are slightly softened, turn off the burner.
  13. And drop the vegetables in the sweet vinegar sauce.
    And drop the vegetables in the sweet vinegar sauce.
  14. Add the bell peppers and submerge the vegetables in the vinegar sauce with a pair of kitchen chopsticks.
    Add the bell peppers and submerge the vegetables in the vinegar sauce with a pair of kitchen chopsticks.
  15. Let's prepare the chicken thigh. Make cuts in tough stringy parts with the tip of a knife.
    Let's prepare the chicken thigh. Make cuts in tough stringy parts with the tip of a knife.
  16. Cut the chicken thigh in half and divide each half into 4 pieces.
    Cut the chicken thigh in half and divide each half into 4 pieces.
  17. Put the meat in a bowl and add the soy sauce and sake.
    Put the meat in a bowl and add the soy sauce and sake.
  18. Grate the ginger root.
    Grate the ginger root.
  19. Squeeze the grated ginger and pour the ginger juice over the meat.
    Squeeze the grated ginger and pour the ginger juice over the meat.
  20. Gently rub the chicken with the seasoning until the excess liquid is absorbed.
    Gently rub the chicken with the seasoning until the excess liquid is absorbed.
  21. Let the meat sit for 10 minutes to marinade.
    Let the meat sit for 10 minutes to marinade.
  22. Now, arrange the chicken pieces on a tray covered with a paper towel.
    Now, arrange the chicken pieces on a tray covered with a paper towel.
  23. Cover it with another paper towel and gently press the meat to remove the excess liquid.
    Cover it with another paper towel and gently press the meat to remove the excess liquid.
  24. Put the potato starch in a plastic bag.
    Put the potato starch in a plastic bag.
  25. Add half of the chicken pieces to the bag and shake to coat.
    Add half of the chicken pieces to the bag and shake to coat.
  26. Then, add the rest of the chicken in the bag and shake to coat thoroughly.
    Then, add the rest of the chicken in the bag and shake to coat thoroughly.
  27. This will help to coat the chicken quickly and evenly.
    This will help to coat the chicken quickly and evenly.
  28. Place the chicken on a tray.
    Place the chicken on a tray.
  29. Heat the oil to 170 °C (340 °F) and place the chicken into the oil from large pieces. Check the small bubbles and the sizzling sound to get the right oil temperature.
    Heat the oil to 170 °C (340 °F) and place the chicken into the oil from large pieces. Check the small bubbles and the sizzling sound to get the right oil temperature.
  30. Don't touch the meat right after placing it in the oil. Let the chicken sit for a few seconds.
    Don't touch the meat right after placing it in the oil. Let the chicken sit for a few seconds.
  31. When the surface starts to become crispy, flip the pieces over.
    When the surface starts to become crispy, flip the pieces over.
  32. Deep-fry them for about 5 minutes while occasionally turning the chicken over.
    Deep-fry them for about 5 minutes while occasionally turning the chicken over.
  33. When the surface becomes golden brown, place them onto a cooling rack covered with a paper towel to remove the excess oil.
    When the surface becomes golden brown, place them onto a cooling rack covered with a paper towel to remove the excess oil.
  34. When they are still hot, place the chicken in the bowl of the sweet vinegar sauce.
    When they are still hot, place the chicken in the bowl of the sweet vinegar sauce.
  35. Roughly mix them from the bottom to coat them with the sauce. We enjoy the crispy texture of the chicken so we don't soak them in the sauce for a long time but you can adjust the dipping time to taste.
    Roughly mix them from the bottom to coat them with the sauce. We enjoy the crispy texture of the chicken so we don't soak them in the sauce for a long time but you can adjust the dipping time to taste.
  36. Serve the chicken and vegetables on a plate along with a butterhead lettuce leaf. Pour over the remaining sauce.
    Serve the chicken and vegetables on a plate along with a butterhead lettuce leaf. Pour over the remaining sauce.
  37. Finally, sprinkle on the toasted white sesame seeds.
    Finally, sprinkle on the toasted white sesame seeds.
Recipe Notes

As shown in this recipe, 1.5 to 2 cm (0.2"~0.8") depth of frying oil should be enough to deep-fry the chicken with a pan.
If this dish is too sour and too spicy for you, you can reduce the amount of vinegar and chili pepper.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments