Chicken Marinated in Sweet and Sour Nanban Sauce
Making hidden cuts in ingredients is called "kakushi-hocho". It makes the ingredients easier to cook and brings out the rich flavor.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2-3)
- 1 chicken thigh (250 g)
- 1 1/2 naga-negi long onion (150 g)
- 130-140 ml mentsuyu noodle soupNote
Soy sauce-based seasoning liquid. Made to use mostly with noodles. You can find varieties to use diluted with water, or straight.
- 2 tbsp rice vinegar
- 1 dried red chili
- 130-140 ml mentsuyu noodle soup
- 2/3 tbsp vegetable oil (for the negi)
- 1 tsp vegetable oil (for the chicken)
Cut the negi into 3 cm lengths and make shallow incisions every 3-4 mm. Remove the seeds from the dried chili and cut into 5 mm rounds. Remove excess fat from the chicken and cut into 3-4 cm cubes. Combine [A] in a large bowl.
Heat 2/3 of a tablespoon of vegetable oil in a frying pan over medium heat and add the negi. Place a lid one size smaller than the pan directly on the negi and cook for 2-3 minutes. Turn over the negi and replace the lid to cook for another 2 minutes until tender. Turn off the heat and place in [A].
Wipe the pan with a paper towel and add 1 teaspoon of oil. Heat over medium heat and lay the chicken skin side down. Fry for around 3 minutes, turn over and fry for another 3 minutes. Reduce the heat to low and fry for 2 more minutes. Turn off the heat and add to [A]. Stir and marinate for half an hour until cool.
Marinate while hot. The flavor seeps in as the ingredients cool.