- Marinate the chicken breast with salt, white pepper, and soy sauce for 30 minutes.
- Combine all ingredients for the Nanban sauce and set aside.
- Coat the chicken with cornstarch and fry in a hot pan until golden brown on both sides and cooked through.
- Add the chicken, shredded cucumber, and sweet onion to the Nanban sauce, and refrigerate for 2 hours before serving.
Pickled Nanban Chicken
Yield
2 servings
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
50 minutes
kikkoman products used:
ingredients
8oz chicken breast
½ cup cornstarch
1/2 sweet onion, thinly sliced
½ cucumber, thinly sliced
Nanban sauce
2 tablespoons Kikkoman® Ponzu
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons Kikkoman® Hontsuyu
1 tablespoon Kikkoman® Rice Vinegar
3 tablespoons Kikkoman® Kotteri Mirin®
1 teaspoon dried red chili pepper
3 tablespoons sugar
3 tablespoons water
Marinade
1/4 teaspoon salt
1 teaspoon Kikkoman® Soy Sauce
1/4 teaspoon ground white pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
