南蛮鸡肉三明治 Chicken Sandwich with Nanban Sauce
材料 / Material
南蛮酱 / Nanban Sauce
- 米淋, 一大勺 / Mirin, One table spoon
- 酱油, 两大勺 / Soy Sauce, Two table spoon
- 白醋, 两大勺 / White Vinegar, Two table spoon
- 糖, 小半勺 / Sugar, Less than Half table spoon
煎鸡肉 / Pan-fried Chicken
- 带皮去骨鸡腿肉 / Chicken Thigh, boneless, with skin
- 盐 / Salt
- 黑胡椒 / Black pepper
- 淀粉或者面粉 / Starch or flour
- 面包 / Bread
烹调 / Cooking
Place the chicken thigh skin-side down; butterfly-cut to flatten the thigh.
Poke the muscle with the tip of the knife lightly multiple times to cut connective tissues.
均匀涂抹盐和胡椒，腌制 15 分钟，使鸡肉基本恢复成室温
Evenly rub salt and pepper into the chicken thigh; rest for 15 minutes so the chicken gets to room temperature.
Hot pan, a little oil, medium-high heat. Cover the chicken with starch or flour. Into the pan skin-side down.
Flip when the skin becomes golden.
Add sauce when both sides are golden; turn heat to medium.
Move around and flip the chicken so it absorbs the sauce.
关火，在锅中静置 5 分钟
Turn off heat and rest for 5 minutes.
Prepare two slices of bread, and spread extra sauce onto the slices. Place the chicken thigh between the slices.
Chicken Sandwich with Nanban Sauce, Done!
总结 / Summary
According to my experiments, it makes no difference using starch or flour, since the goal is to absorb more sauce.
The original Nanban sauce recipe had half a table spoon of sugar. I used a little less than that to emphasize more on the acidity and umami.