Chicken Nanban (d) Recipe
Gingered Chicken Nuggets (Deep Fried)Topped with Ginger Soy Sauce Served with Miso Soup (Dine In Only)
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Ingredients
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Chicken Nuggets
Ginger Soy Sauce
Miso Soup
Method
Chicken Nuggets Preparation
- 1
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and place them in a mixing bowl.
- 2
Marinate
Add grated ginger, minced garlic, soy sauce, salt, and black pepper to the chicken. Mix well and let it marinate for at least 30 minutes.
- 3
Coat the Chicken
Once marinated, dip each piece of chicken into the beaten egg, then coat it with cornstarch followed by panko breadcrumbs. Ensure each piece is well-coated.
Frying the Nuggets
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Nuggets
Carefully add the breaded chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes, or until golden brown and cooked through.
- 6
Drain
Remove the chicken nuggets from the oil and drain on a plate lined with paper towels. Keep warm.
Ginger Soy Sauce Preparation
- 7
Mix the Sauce
In a small saucepan, combine soy sauce, mirin, grated ginger, and sugar. Heat gently over low heat, stirring until the sugar dissolves. Remove from heat.
Miso Soup Preparation
- 8
Prepare the Dashi Stock
In a pot, bring dashi stock to a gentle simmer.
- 9
Add Miso
In a small bowl, dissolve miso paste in a little bit of hot dashi stock, then stir it back into the pot. Avoid boiling the soup after adding the miso.
- 10
Add Tofu and Seaweed
Add cubed tofu and dried seaweed to the soup. Simmer for another 2-3 minutes.
- 11
Finish with Green Onions
Just before serving, stir in sliced green onions.
