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Chicken Dinner Recipes Tastes like Home recipe

Chicken Nanban, Tartar Sauce, Asian Slaw & Tare Dipping Sauce

Irish chef, food writer and cookery teacher Catherine Fulvio provides recipes for Chicken Nanban, Tartar Sauce, Asian Slaw & Tare Dipping Sauce!

Ingredients (Serves 4)

For the tare dipping sauce:

  • 60ml rice vinegar
  • 90ml soy sauce
  • 3 tbsp mirin
  • 2 tbsp caster sugar
  • 2 tsp red chilli flakes

For the slaw:

  • 4 spring onions sliced
  • 2 medium carrots, peeled and grated
  • ½ small red cabbage, very finely shredded
  • 1 Wombok or Pak Choy, sliced
  • 50g mangetout, very sliced thinly
  • 2 tbsp sesame oil
  • 1 tbsp lime juice
  • (and 3 tbsp of the Tare as above)

For the tartar sauce:

  • ½ red onion, or 2 small shallots, finely chopped
  • 200g mayonnaise
  • 2 large hard-boiled eggs, finely chopped
  • 2 tbsp gherkins, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • Salt & freshly ground black pepper

For the chicken:

  • 4 small chicken breasts, ( sliced in half & flatten thinner )
  • 2 eggs, beaten
  • 100g plain flour
  • 60g cornflour
  • ½ tsp red pepper flakes
  • ½ tsp salt

Other items:

  • Japanese rice, to serve
  • Toasted sesame seeds, to garnish
  • Coriander, to garnish

Instructions for Chicken Nanban, Tartar Sauce, Asian Slaw & Tare Dipping Sauce

For the tare dipping sauce:

  • Combine all the ingredients for the sauce into a saucepan and heat over a medium low heat. Stirring until the sugar is dissolved and continue to simmer for 4 minutes. Set aside to cool.

For the slaw:

  • Combine all the ingredients together in a bowl. Take 3 tbsp of the dressing and add the sesame oil and lime juice, mix well and toss into the salad. Set aside.

For the tartar sauce:

  • In a bowl, mix all the ingredients together and check for seasoning, adding salt and pepper to taste.

For the chicken:

  • Place each chicken breast between two sheets of the parchment and flatten to about 2cm in thickness.
  • Pour the beaten eggs into a shallow bowl.
  • Combine the plain flour with the cornflour, add the red pepper flakes and the salt to the flours and mix well.
  • Dip the chicken into the egg and then into the flour.
  • Place on a piece of parchment until all are completed.
  • Heat some oil in a frying pan and fry the chicken, 2 at a time until it is fully cooked through.

To Assemble:

  • Spoon the rice into a mould and turn it out on a serving plate, add the salad, chicken, tartare and tare dipping sauces. Garnish with sesame seeds and fresh coriander.

Enjoy Catherine Fulvio’s Chicken Nanban, Tartar Sauce, Asian Slaw & Tare Dipping Sauce!