Air Fryer Chicken Nanban

TOTAL TIME

30mins

Ingredients

For the Fried Chicken:

2 chicken breasts (approx. 600g)

½ tsp salt

a pinch of black pepper

1 egg

[A] 4 tbsp cake flour

[A] 2 tbsp water

4 tbsp flour (for coating)

cooking oil (as needed)

For the Tartar Sauce:

1 boiled egg

4g parsley

20g pickled cucumber

20g onion

[B] 5 tbsp mayonnaise

[B] A pinch of salt

[B] A pinch of black pepper

For the Sweet Vinegar Sauce:

[C] 4 tbsp Kikkoman Ponzu Sauce

[C] 1 tsp sugar

Method

Make shallow cuts in the chicken breast to even out its thickness. Season with salt and black pepper.
In a bowl, beat the egg and mix in [A] (flour & water).Dip the chicken then coat with flour. Arrange in the air fryer basket.
Lightly spray or brush with oil, then air-fry at 195°C for 15 minutes using the “non-fry” setting.
Make the Tartar Sauce
Separate the yolk and white of the boiled egg. Finely chop the egg white. Mash the yolk in a bowl with a fork.
Finely chop the parsley and pickled cucumber. Mince the onion, rinse briefly in water, and squeeze out excess moisture.
Mix all the tartar ingredients [B] into the mashed egg yolk.
Prepare the Sweet Vinegar Sauce
In a shallow tray, mix [C] (Kikkoman Ponzu Sauce & sugar).
Once the chicken is cooked, immediately place it in the sweet vinegar sauce, coating both sides. Let it soak for about 5 minutes.
Slice the chicken into bite-sized pieces and plate it. Drizzle with the remaining sweet vinegar sauce and top with the tartar sauce.

Products used

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