Chicken Nanban Fried Cutlet
Crispy fried chicken breast topped with a tangy sweet vinegar sauce and pickled vegetables, a beloved Japanese-Portuguese fusion dish thats addictively delicious.
Ingredients (serves 4)
- 4 Chicken Breast
- 0.5 cup all-purpose flour
- 2 Eggs
- 0.75 cup Panko
- 0.5 cup rice vinegar
- 3 tablespoons sugar
- 0.25 cup soy sauce
- 1 Carrot
- 1 Onion
- Vegetable Oil
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Pound chicken breasts to 0.5 inch thickness. Set up bowls with flour, beaten eggs, and panko for breading.
- 2
Slice carrot and onion into thin strips for pickling.
- 3
Mix rice vinegar, sugar, and soy sauce in a bowl. Add carrot and onion and let sit while cooking chicken.
- 4
Coat chicken in flour, then egg, then panko. Fry in 350 degree F oil for 4 minutes per side until golden.
- 5
Drain fried chicken on paper towels.
- 6
Plate chicken and top with pickled vegetables and sauce.
