Part 2/2 - KIDO'S Chef 木村潤一郎さん, is 2ndly famous for his Nanban Chicken 南蛮チキン. Because his family was 1 of 2 Kitchens 発祥の店 officially credited for creating it at おぐら, 宮崎市 Miyazaki, back in 1956 昭和 31年, before the 2nd sister shop in 1965 started mass selling it. Since I am at it, I guess I should point out 4 points I often noticed 😜:
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•Nanban, 南蛮 refers to non Asian foreigners who first entered Japan in the mid 1550's 👱🏻🚢. Term initially referred to barbarian strangers into 🗾🇯🇵
•'Nanban' therefore is a Western Yoshoku 洋食 Concept. Apparently we can't interchange this with Karaage 唐揚げ, because the 唐 means Chinese 👲🏻🤔
•To further this rule, I often hear Hong Kong people complain a Chicken Nanban 南蛮 is not Crispy enough, but in reality it has to be re-soaked in sweetish Vinegar. Because it's a pickling concept picked up from the Portuguese/Spanish, hence why the recipe was called a 'Nanban Zuke 南蛮漬け' 🐟💦💦
•Chef's version here uses Tartar sauce as a 2nd sauce on top as is common. But contrary to popular belief, the other original Miyazaki Nanban Chicken said to be co-created by 'Nao Chan 直ちゃん' side had only Vinegar, but no Tartar sauce. So both are considered legitimate.. You just don't see it much outside of Miyazaki.
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The version here is obviously legit. Served as a whole filet rather than as individual chicken pieces. I would prefer the Tartar sauce to have more egginess or Pickles 🥒 though. For some reason, I preferred the sauce slightly more when it was served at nearby 元気一杯 & the ex 富士の幸 (closed), which Chef here also had linkages to before. But we are lucky to have access to this direct Recipe Linage in Hong Kong! 😬
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