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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's prepare the Nanban vinegar sauce.

  • Shred the kombu kelp with a pair of kitchen shears.

  • The shredded pieces are easier to make dashi stock

  • and are also edible.

  • Snap the red chili pepper in half,

  • remove the seeds

  • and cut into rings.

  • Pour the water in a small pot.

  • Put in the kombu kelp,

  • vinegar,

  • soy sauce,

  • sugar

  • and salt.

  • Turn on the burner

  • and stir.

  • When it starts to boil,

  • turn off the burner

  • and pour the sauce in a large bowl.

  • Drop in the red chili pepper.

  • Let's cut the vegetables.

  • Remove the root end of the onion

  • and slice into 1/4 inch slices.

  • Separate the onion layers with your fingers.

  • Slice the carrot into 1/4 inch pieces

  • and chop them into strips.

  • Slice the bell peppers into rings.

  • Avoid the seed-containing part in order to prepare a presentable dish.

  • Heat the oil in a pan

  • and stir-fry the onion and carrot for one and a half minute.

  • When they get slightly wilted,

  • turn off the burner

  • and drop the vegetables in the Nanban vinegar sauce.

  • Add the bell peppers and

  • let them soak in the vinegar sauce with a pair of saibashi chopsticks. 37 00:02:39,221 --> 00:02:41,271 Let's prepare the chicken thigh.

  • Make cuts in tough stringy parts with the tip of a knife.

  • Cut the chicken thigh in half

  • and divide them into 4 pieces.

  • Put the meat in a bowl

  • and add in the soy sauce

  • and sake.

  • Grate the ginger.

  • Squeeze and pour in the ginger juice.

  • Gently rub the chicken in the seasoning until the excess liquid is gone.

  • Let the meat absorb the seasoning for 10 minutes.

  • Spread the chicken pieces out in a paper towel-covered baking sheet.

  • Cover with another paper towel and gently press the meat to remove the excess liquid.

  • Put the potato starch in a plastic bag.

  • Add half of the chicken pieces to the bag and shake to coat.

  • Add the rest of the chicken in the bag and shake to coat thoroughly.

  • This is a simple way to coat the meat evenly.

  • Place the chicken on the baking sheet.

  • Heat the oil to 340 °F and drop in the chicken, starting with larger pieces.

  • Watch out closely for the bubbles and the sizzling sound in order to get the right oil temperature.

  • Do not move the chicken right after putting in the oil. Let the chicken sit still in the oil for few seconds.

  • Flip them over as the surface starts to get crispy.

  • Deep-fry for about 5 minutes while turning the chicken every few seconds.

  • When the surface gets golden brown,

  • place them on a cooling rack with a paper towel

  • and let them drain out the excess oil.

  • Like shown in the video,

  • less than 1 inch depth of frying oil is good enough for frying the chicken in the pan.

  • While they are still hot,

  • put the chicken in the Nanban vinegar sauce.

  • Roughly mix from the bottom of the bowl.

  • My chef likes the crispness of the chicken

  • so she doesn't leave them dipped for long.

  • You can adjust the dipping time to your taste.

  • Serve the chicken and vegetables on a plate with a butter lettuce leaf.

  • Finally, pour on the remaining Nanban sauce

  • and sprinkle on the toasted white sesame seeds.

  • If you don't like the dish so sour and spicy, reduce the amount of vinegar and chili pepper.

  • Good luck in the kitchen!

Hi, I'm Francis,


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B1 中級

雞肉南蠻的製作方法(食譜 (How to Make Chicken Nanban (Recipe))

  • 48 10
    阿多賓 發佈於 2021 年 01 月 14 日