Nanban Chicken

  • 300 gm (10½ oz) Chicken thigh or breast.
  • 1Tbsp Sake
  • 1 tsp Ginger juice
  • 1½ Tbsp Soy Sauce
  • 2 Tbsp Potato Starch
  • 70 gm Onion
  • 20 Gm Carrot
  • 1 large Bell Pepper
  • Cooking Oil
  • 60 ml (4Tbsp) Water
  • 4 x 4 cm (1½ x 1½ in) Kombu Kelp 
  • 60 ml (4 Tbsp) Vinegar
  • 1½ Tbsp Sugar
  • Pinch salt
  • ½ Dried Chillie
  • Toasted Sesame Seeds
  1. Cut the kombo kelp into thins strips with kitchen scissors.
  2. Cut the Chillie into fine rings ( retain or discard the seeds according to heat preference)
  3. Add the water, vinegar, sugar, kombu kelp, salt and Soy Sauce into a small saucepan and bring the mixture to the boil with stirring. When it begins to boil transfer the liquid into a heat resistant bowl. Add the sliced chillie.
  4. Slice the onion and carrot into 5mm strips. Separate the layers of the onion and cut the carrot pieces into thin strips. Slice the bell peppers into rings, removing the seed assembly and discarding this. 
  5. Add a tsp of oil to a pan on the heat and stir fry the carrot and onion for 90 seconds. Transfer these fired veges into the bowl of the vinegar sauce. Add the bell peppers and allow to soak in the sauce with some gentle agitation to make sure all are immersed.
  6. Take the chicken meat and cut into 5 to 7 cm pieces. Transfer these into a bowl with the soy sauce, sake and the juice of the grated ginger. Gently fold the meat into the seasoning mixture and keep folding until all the seasoning sauce has been absorbed. Allow to stand for another 10 minutes.
  7. Remove excess liquid by laying the meat between two pieces of kitchen paper and gently pressing. 
  8. Into a plastic bag add the Potato starch and half the meat. Close and shake the bag to coat the chicken. Then add the second half of the meat into the same bag with the original and shake again. This coats the meat well.
  9. Heat the oil in a pan to 170ºC (340F) and add the chicken pieces to the oil. Turn every few seconds to ensure even cooking. When the surface appears cooked (5 minutes) remove the chicken onto a sheet of kitchen paper to drain. When drained add the chicken pieces into the sauce /veg mixture and toss briefly. 
  10. Remove the chicken from the sauce and place on a serving plate. Pour some of the sauce with the veges into the plate. Serve immediately.