Chicken Nanban with Tartar Sauce

plus Korean Potato Salad with Apple & Cucumber

Allergens: Soy, Wheat, Eggs

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Potatoes

    12 ounce

  • Rice Wine Vinegar

    5 teaspoon

  • Soy Sauce

    2 tablespoon

  • Korean Chili Flakes

    1 teaspoon

  • Mini Cucumber

    1 unit

  • Tartar Sauce

    4 ounce

  • Apple

    1 unit

  • Mayonnaise

    4 tablespoon

  • Chicken Cutlets

    12 ounce

  • Scallions

    2 units

  • Ginger Paste

    ½ ounce

  • Flour

    ½ cup

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 tablespoon (tbsp)

  • Sugar

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Wash and dry produce.
  • Peel and dice potatoes into ¾-inch pieces.
  • Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes.
  • Drain and rinse under cold water for 30 seconds; transfer to a large bowl and let cool completely.
Ingredient Quantities

  • Potatoes

    12 ounce

  • Salt

    1 teaspoon (tsp)

2
  • While potatoes cook, trim and thinly slice cucumber into rounds. Halve, core, and thinly slice apple. Trim and thinly slice scallions.
Ingredient Quantities

  • Potatoes

    12 ounce

  • Apple

    1 unit

  • Scallions

    2 units

3
  • Pat chicken* dry with paper towels; dice into 1-inch pieces.
  • In a medium bowl, combine soy sauce and half the ginger paste (all for 4 servings). Add chicken; stir to combine.
  • Place flour in a separate medium bowl. Season with salt and pepper. Stir to combine.
  • Using a slotted spoon, transfer chicken from marinade to bowl with flour; toss to coat.
Ingredient Quantities

  • Soy Sauce

    2 tablespoon

  • Ginger Paste

    ½ ounce

  • Flour

    ½ cup

  • Salt

    1 teaspoon (tsp)

4
  • Once potatoes are cooling, heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. When oil is hot enough that a drop of flour sizzles when added to the pan, add coated chicken; cook, turning occasionally, until golden brown and cooked through, 4-6 minutes (for 4 servings, cook in batches). TIP: If chicken is browning too quickly, lower heat to medium.
  • Using a slotted spoon or spatula, transfer chicken to a paper-towel-lined plate. Season with salt and pepper.
Ingredient Quantities

  • Potatoes

    12 ounce

  • Flour

    ½ cup

  • Salt

    1 teaspoon (tsp)

5
  • To bowl with cooled potatoes, add cucumber, apple, scallions, mayonnaise, vinegar, and 1 tsp sugar (2 tsp for 4 servings). Stir to combine.
  • Season with salt and pepper. Top with a pinch of chili flakes (if you like things spicy, add more to taste).
Ingredient Quantities

  • Potatoes

    12 ounce

  • Apple

    1 unit

  • Mayonnaise

    4 tablespoon

  • Scallions

    2 units

  • Salt

    1 teaspoon (tsp)

  • Sugar

    1 teaspoon (tsp)

6
  • Divide chicken and potato salad between plates. Serve with tartar sauce on the side for dipping.
Ingredient Quantities

  • Tartar Sauce

    4 ounce