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Chicken Namban from 'Hiroko's American Kitchen

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Chicken Namban from 'Hiroko's American Kitchen

Chicken Namban from 'Hiroko's American Kitchen

Chicken Namban from 'Hiroko's American Kitchen might be just the American recipe you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains around 73g of protein, 29g of fat, and A mixture of chicken namban, mirin, spectacular sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It works well as a rather pricey main course. From preparation to the plate, this recipe takes about 1 hour.

Instructions

1
Place the mirin in a small saucepan over medium heat and bring it to a simmer.
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MirinMirin
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Sauce PanSauce Pan
2
Add the soy sauce and bring the mixture to a gentle simmer again.
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Soy SauceSoy Sauce
3
Add and submerge the fish flakes and turn off the heat.
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FishFish
4
Let the sauce sit for 15 minutes.
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SauceSauce
5
Strain the sauce through a fine-mesh strainer, and discard the fish flakes.
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SauceSauce
FishFish
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SieveSieve
6
Transfer the sauce to a clean glass jar and add the kelp. Refrigerate the sauce, covered with plastic wrap, for 4 hours, then remove and discard the kelp. (Extra sauce can be frozen for up to 3 months.)
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SauceSauce
KelpKelp
WrapWrap
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Plastic WrapPlastic Wrap
7
For the chicken namban: In a bowl, combine the vinegar, Super Sauce, water, and sugar, and set aside. In another bowl, combine the flour, curry powder, and paprika. Dredge the chicken in the flour mixture and let it stand for 10 minutes.
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Curry PowderCurry Powder
Whole ChickenWhole Chicken
PaprikaPaprika
VinegarVinegar
All Purpose FlourAll Purpose Flour
SauceSauce
SugarSugar
WaterWater
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BowlBowl
8
Cut the sweet potato into 1 by 3-inch matchsticks.
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Sweet PotatoSweet Potato
9
Place the potatoes in a medium pot and cover with cold water. Bring to a simmer over medium heat and cook for 2 minutes.
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PotatoPotato
WaterWater
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PotPot
10
Drain the potatoes in a colander and air-dry.
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PotatoPotato
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ColanderColander
11
Transfer the potatoes to a paper towel-lined platter to remove any excess water.
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PotatoPotato
WaterWater
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Paper TowelsPaper Towels
12
Heat 2 inches of canola oil in a deep ovenproof skillet over medium heat to 350°F.
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Canola OilCanola Oil
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Frying PanFrying Pan
13
Add the potatoes and cook them for 2 minutes or until golden, stirring from time to time.
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PotatoPotato
14
Transfer the potatoes to a wire rack set over a baking sheet to drain and sprinkle with a pinch or two of salt.
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PotatoPotato
SaltSalt
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Baking SheetBaking Sheet
Wire RackWire Rack
15
Preheat the oven to 350°F.
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OvenOven
16
Remove most of the oil from the skillet, reserving 2 tablespoons in the skillet.
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Cooking OilCooking Oil
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Frying PanFrying Pan
17
Heat the oil over medium heat, add the chicken, and cook for 3 minutes, or until the bottom is golden. Turn the chicken over and transfer the skillet to the oven. Cook the chicken for 25 minutes.
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Whole ChickenWhole Chicken
Cooking OilCooking Oil
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Frying PanFrying Pan
OvenOven
18
Remove the skillet from the oven and discard the excess oil from the skillet, reserving the chicken in the skillet.
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Whole ChickenWhole Chicken
Cooking OilCooking Oil
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Frying PanFrying Pan
OvenOven
19
Put the skillet back over medium heat on the stovetop and add the vinegar sauce. Cook for 2 minutes. During cooking, baste the chicken in the skillet with the sauce. The sauce should reduce and become thick, coating the chicken with a velvety layer of sauce. Divide the chicken and sweet potatoes among plates.
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Sweet PotatoSweet Potato
Whole ChickenWhole Chicken
VinegarVinegar
SauceSauce
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StoveStove
Frying PanFrying Pan
20
Garnish with the scallions and serve.
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Green OnionsGreen Onions
DifficultyExpert
Ready In1 h
Servings4
Health Score31
Dairy Free
CuisinesAmerican
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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