Chicken and Onion Nanban
Fried chicken in sweet and sour sauce with veggies.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the chicken into bite-size pieces and season with (A).
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Slice the carrots into 5 mm (1/4 in.) thick rounds. Cut them into different shapes using a mold if desired.
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Thinly slice up the onion and place along with (B) into a lidded microwave-safe container. Cover and microwave at 600 W for about 1 minute, then place on a tray.
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Heat the frying oil over medium heat, then quickly pan fry the carrots (2) and soak in (3).
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Lightly remove excess seasoning liquid from the chicken (1), coat with flour and fry over medium heat. Soak in (3) until the chicken has slightly cooled down.
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Arrange (5) on plates and serve.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Glossary
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