JAPANESE CHICKEN NANBAN

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Cooked to perfection in a sweet and sour sauce, topped with homemade tartar for the most delectable combination!

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You will need

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Make the tartar sauce, keep in fridge until ready to serve.

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Make the sweet and sour nanban sauce.

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Coat the chicken pieces in flour.

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Coat pieces in whisked egg, then pop them straight into the pan.

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Fry both sides until cooked, then remove and drain the oil.

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Add the sauce, ginger, onion, and cooked chicken pieces.

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Slice and serve with tartar sauce.

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Includes step-by-step video to get it right first time, every time.

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