Chicken Nanban Rice Bowl recipe - ingredients, nutrition and when to eat it
Chicken nanban rice bowls are topped with crispy fried chicken, a sweet-and-sour sauce, and tartar sauce, and served over rice.
Chicken nanban rice bowls are topped with crispy fried chicken, a sweet-and-sour sauce, and tartar sauce, and served over rice. The rich mayonnaise and bright vinegar flavors make this a satisfying lunch.
Japanese · 35 minutes to cook
Tips: If the oil is too cool, the coating will absorb too much oil. Heat it until a small piece of panko rises to the surface right away.
Tips: Before adding onion to the tartar sauce, soak it in cold water for 5 minutes and squeeze it dry to mellow its sharpness.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Boneless chicken thighs — 150 g
- All-purpose flour — 1 Tbsp
- Egg — 1 pc
- Breadcrumbs — 3 Tbsp
- Cooking oil — 400 ml
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 Tbsp
- Mayonnaise — 2 Tbsp
- Egg — 1 pc
- Onion — 20 g
- Lemon juice — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp