Jung Ho-young's Chicken Nanban
A signature dish by Chef Jung Ho-young, featuring dry chicken breast fried to juicy perfection using only flour and egg wash, served with a special nanban sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid breadcrumbs—using only flour and egg wash ensures a pancake-like, moist, and tender texture.
- Start cooking over low heat to gently cook through, then briefly increase heat at the end to crisp the outer egg coating.
- Do not slice the chicken too thickly, as the outside may burn before the inside is fully cooked; thin, even slices are key.
Recommended for
- Those who want to enjoy dry chicken breast transformed into a unique, luxurious dish.
- Those eager to experience the magical combination of tangy-sweet Japanese-style nanban sauce with crispy fried chicken.
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