【500万回再生人気レシピ】フライパンひとつ！コウケンテツ流！とろ〜り甘酢&タルタルで食べる鶏むね肉チキン南蛮の作り方

【500万回再生人気レシピ】フライパンひとつ！コウケンテツ流！とろ〜り甘酢&タルタルで食べる鶏むね肉チキン南蛮の作り方

Hi there, I’m Koh Kentetsu Hope you’re all doing well Our good friend, the chicken, is here with us today so it’s our, "Chicken Never Fails" series A fundamental dish the Chicken Nanban Is that so? You were all WAITING for this? I get a lot of questions about how to make this at home without the hassle all the marinating, deep-frying, making a sauce, AND making a tartar sauce etc. Plus, it ends up being heavy So the chicken nanban that I’m making today is easy you can eat lots of it without the indigestion after using only ONE frying pan affordable, big portions So today, I will make an easy and light chicken nanban First, we’re going to make two different sauces Making these beforehand, will make the whole cooking process go smoother For the sweet and sour sauce… we use this to coat the chicken AFTER it has been fried sugar (1 tbsp), soy sauce (2 tbsp) rice vinegar (1.5 tbsp) mirin cooking wine (2 tbsp) basic ingredients in your pantry but we also add cornstarch (1/3 tsp) here This is a special tip here Thickening it slightly will help the sauce adhere to the chicken This goes SO well with chicken Let’s make the tartar sauce as well mayo (2 to 3 tbsp) I like having a little crunch, some texture in my tartar sauce so I always add some finely chopped onions (2 tbsp) These have been soaked in water and drained (squeeze out water) Oh dear! Sorry… wipe up my mess here… Start with the onions first some sugar (1/2 tsp) rice vinegar (1/2 tsp) to lighten it soy sauce (1/2 tsp) for bringing the flavours together Mix it well Now you’re all probably wondering "what the heck, why isn’t he using boiled eggs?" I know, I know. I totally get it But when you think of the whole dish being deep-fried, with the sweet and sour sauce… and THEN a classic tartar sauce is a bit much. It gets too heavy So that’s why I’m making a lighter, more refreshing tartar sauce These are my two sauces! I use chicken breast for chicken nanban, these days So how do you keep the breast tender and moist when cooking? We start by making slices on an angle Not too thick… not too thin Important thing is to make a large surface area that way, you have more batter sticking on to the meat and it picks up more of the sauce slice them as large as you can lightly season with salt dredge them in flour regular flour coat them well These are easy to fry up *vegetable oil* Make sure the oil is hot enough this is crucial Having a good batter will make the sauce coat the chicken better *one egg, beaten* Dredge it in the egg Make sure they’re well-coated in the egg and then straight into the pan See how the egg spreads out a bit, around the chicken this is what you want to see *fry for about 2 minutes* As the egg puffs up around the chicken it increases the surface area and the sauce has more batter to hang on to Use the leftover egg spoon it over all the pieces again, this will help the sauce later, adhere to the chicken It’s ok that it spreads out and hangs off the chicken a bit See how the extra egg batter is hanging off like this This is great! They’re fluffing up nicely another 1 to 2 minutes on the other side This egg batter breaks off easily so don’t touch it once you’ve flipped them over Once they’re done cooking use a paper towel to absorb the oil left in the pan This amount of oil you can wipe up easily Once you get rid of the oil turn OFF the heat and then add the sweet and sour sauce Make sure the chicken gets coated all over and then turn the heat back ON The sauce gets soaked into the soft eggy bits first so that’s why the frying technique with the egg batter is important Flip them over to coat This is AWESOME Let’s plate these It smells AMAZING the colour and shine looks great too and then the light, refreshing tartar sauce And finally… use some of the remaining sauce more flavour! This brings it all together some chopped green onions finished! There you go, "Chicken Breast Nanban" Can’t WAIT! Itadakima-su (bon appetit) Looks great, doesn’t? it’s huge You guys swapped this with chicken thigh, didn’t you? it’s THAT juicy and the combination of the chicken, batter, sweet and sour sauce, and tartar sauce is just amazing As a regular, weekday meal slicing the chicken thin, on an angle cooks it faster The other important tip is the egg batter To coat it well in the egg and drop it in the hot oil so that it puffs up instantly Please try it Chicken never fails, hey? I highly recommend this dish so please try it out Thanks for watching and please give us a thumbs up and subscribe to our channel Byeee!

チキンは裏切らないシリーズ大本命の登場です！
今回は手軽につくれるチキン南蛮をご紹介します！
▼チキンは裏切らないシリーズ

是非チャンネル登録してみてね。
https://bit.ly/2BUMuKI

【チャプター】
00:00 オープニング
01:19 下ごしらえ
04:53 調理
09:26 試食

■超簡単！極旨！チキン南蛮
【材料】
・鶏むね肉：1枚
・塩、薄力粉、揚げ油：各適宜
・溶き卵：1個
・万能ねぎの小口切り：適宜
●甘酢だれ
・酢：大さじ1・1/2
・しょうゆ、みりん：各大さじ2
・砂糖：大さじ1
・片栗粉：小さじ1/3
●タルタルソース
・マヨネーズ：大さじ2〜3
・玉ねぎのみじん切り（水にさらして絞る）：大さじ2
・しょうゆ、酢、砂糖：各小さじ1/2

【作り方】
①鶏肉は切って塩ふって薄力粉をまぶして卵をからめる。
②フライパンに多めのサラダ油を熱して鶏肉の両面をこんがり焼き、余分な油を拭いて甘酢だれを加えてからめる。
③器に盛り、タルタルソースをかけてねぎを散らす

【ポイント】
やっぱりチキンは裏切らない！

◆コウケンテツpresentsテツコウの部屋
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＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
Koh Kentetsu Kitchen
（料理研究家コウケンテツ公式チャンネル）
コウケンテツと申します。
大阪府出身、お料理のお仕事をしております。
日本・アジア各地でいろんなもの食べさせてもらったりもしております。
一男二女の父もさせてもらっております。

料理に限らず、いろいろな情報をお届けします。
料理や企画のリクエストも随時受け付けておりますので、
コメントをお待ちしてます！！

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