Organic Chicken Nanban with Tartar Sauce
plus Korean Potato Salad with Apple & Cucumber
- Soy
- Wheat
- Eggs
Soy-ginger marinated chicken is dredged in seasoned flour and shallow-fried until golden and crispy, then served alongside a creamy Korean-style potato salad. The salad combines tender potatoes with crisp cucumber, sweet apple, scallions, and a touch of vinegar for bright contrast. A side of tartar sauce is perfect for dipping the chicken.
Ingredients
12 ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
12 ounce
Organic Chicken Cutlets
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
4 ounce
Tartar Sauce
(Contains: Eggs)
1 unit
Apple
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
½ ounce
Ginger Paste
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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.
While potatoes cook, trim and thinly slice cucumber into rounds. Halve, core, and thinly slice apple. Trim and thinly slice scallions.
Pat organic chicken dry with paper towels; dice into 1-inch pieces.
In a medium bowl, combine soy sauce and ginger paste. Add organic chicken; stir to combine and set aside to marinate.
Pat organic 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 organic chicken; stir to combine.
Place flour in a separate medium bowl. Season with salt and pepper. Stir to combine.
Using a slotted spoon, transfer organic chicken from marinade to bowl with flour; toss to coat.
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 organic 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 organic chicken to a paper-towel-lined plate. Season with salt and pepper.
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).
Divide organic chicken and potato salad between plates. Serve with tartar sauce on the side for dipping.
