Step-by-Step Guide to Make Super Quick Homemade Italian Nanban-style Chicken Tenders & Okra
Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Favorite Italian Nanban-style Chicken Tenders & Okra. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Italian Nanban-style Chicken Tenders & Okra, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Italian Nanban-style Chicken Tenders & Okra delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Italian Nanban-style Chicken Tenders & Okra is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can have Italian Nanban-style Chicken Tenders & Okra using 11 ingredients and 13 steps. Here is how you cook it.
I had lots of okra so I wanted to make something with it.
I made many small steps to make this, but it is easy.
You can adjust the amount of seasonings to taste. This one is a little tart. Recipe by santababy
Ingredients and spices that need to be Make ready to make Italian Nanban-style Chicken Tenders & Okra:
- 170 grams Chicken tenders
- 10 Okra
- 3 Medium-sized tomatoes
- 1 Basil leaves
- 1 more than 1/2 tablespoon each Sake and soy sauce (for marinating)
- 2 tbsp Katakuriko
- 2 tbsp ☆White wine vinegar
- 1 tsp ☆Lemon juice
- 3 tbsp ☆Water
- 1 1/2 tsp ☆Sugar
- 1/2 tsp ☆Herb salt
Steps to make Italian Nanban-style Chicken Tenders & Okra
- Remove the sinew from the chicken tenders. Cut them on the diagonal into bite-sized pieces.
- Marinate the meat in sake and soy sauce.
- In the meantime, take the stems off the medium sized tomatoes, and cut them into about 6 pieces.
- Make sure to roll the okra on a cutting board to remove the bristles. Wash them and wipe dry.
- Bake the okra in the preheated toaster oven for 7-8 minutes. Cut off the stems and tips and cut into half.
- Mix the ingredients marked '☆' in a bowl.
- Discard the extra marinade ingredients of Step 2. Rub the katakuriko into the meat.
- Heat enough olive oil to cover the bottom of a small pan.
- Place the meat in the pan. (If the pieces stick together, that's fine. Just leave it.)
- When they're cooked through, turn them over and fry until crispy on both sides.
- After cooking, put them into the marinade sauce made in Step 6. (Add a little oil to make the flavor richer.)
- Add the okra, tomatoes, and shredded basil leaves. Mix them and it's done.
- Chill in the fridge and serve.
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