chicken nanban

How to make popular Japanese Karaage style dish, Chicken Nanban (チキン南蛮). Juicy fried chicken cooked in a tangy vinegar sauce and topped with a rich and tasty, homemade Japanese tartar sauce.

Chicken Nanban (チキン南蛮)

eggs

white onion

pickled gherkin

lemon juice

mayonnaise

tsp sugar

ketchup

salt and pepper

dry parsley

tbsp sugar

soy sauce

tbsp rice vinegar (or apple cider vinegar)

chicken thigh (0.6lb)

Salt and pepper

tbsp weak flour

potato

tbsp oil (flavourless, high smoke point like vegetable oil

Start by finely dicing 1/4 an onion, 1 small gherkin and 2 boiled eggs. 

Add them to a bowl along with the rest of the tartar sauce ingredients and mix until well incorporated. Store in the fridge until serving time.

Take a small bowl and mix 1 tbsp sugar, 1 tbsp soy sauce and 1 1/2 tbsp rice vinegar together. This is your nanban sauce, set aside for later.

Transfer them to a bowl and sprinkle with salt, pepper and 1 tbsp of weak flour. Mix until the chicken is coated.

Crack an egg into the bowl and mix thoroughly with the chicken.

Add 2 tbsp of potato starch (or corn starch) and mix until well incorporated.

Heat a pan on medium and add 2 tbsp of oil. 

Once hot, place the chicken pieces into the pan with the skin side down. Fry for 3 minutes on each side. (Cook bigger chicken pieces for longer.)

When the chicken is cooked through, turn the heat down to medium low and add the nanban sauce to the pan.

Mix the chicken around in the sauce until every piece is covered.

Once the sauce is thick and glossy, remove the pan from the heat.

Transfer the chicken to a plate and top with your homemade tartar sauce. (Optional - add chili threads or parsley for extra garnish)

https://www.youtube.com/watch?v=YiNpx2uN1fc

Learn how to make this delicious, sweet and tangy fried chicken dish that originates from Miyazaki, Japan! Served with salad and topped with homemade tartar sauce, delicious!

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Chicken Nanban recipe: https://sudachirecipes.com/chicken-nanban-recipe/

【Table of Contents】
00:30 Ingredients
01:30 How to make homemade Japanese style tartar sauce
02:43 How to make "nanban" sauce
03:20 Preparing the chicken
04:38 Frying the chicken
05:42 Adding the sauce
06:30 Assembling chicken nanban

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【Ingredients】
TARTAR SAUCE
• 2 hard boiled eggs
• ¼ white onion
• 1 small pickled gherkin
• 1 tbsp lemon juice
• 4 tbsp Japanese mayonnaise
• 2 tsp sugar
• 1 tsp ketchup
• Pinch of salt and pepper
• ½ tsp dry parsley

NANBAN SAUCE
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 ½ tbsp rice vinegar (or apple cider vinegar)

CHICKEN
• 300g chicken thigh (0.6lb)
• Salt and pepper
• 1 tbsp weak flour
• 1 egg
• 2 tbsp potato starch or corn starch
• 2 tbsp oil

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How to make Japanese Chicken Nanban (with homemade tartar sauce)

Japanese Chicken Nanban              (Fried Chicken with Tartar Sauce)

oz (400 grams) boneless skin-on chicken thighs (or breasts)

Kosher salt and black pepper,

all-purpose flour

High-heat oil (grape seed, avocado, vegetable oil, etc.), for frying

Lettuce u0026 Shredded cabbage (or salad greens), to serve

Cherry tomatoes, to serve

tbsp white vinegar

mirin

yellow onion

green onion

tbsp Japanese kewpie mayo

tbsp ketchup

In a small pan (or saucepan), add the soy sauce, vinegar, sugar, and mirin. Mix well. Bring it to a boil and let it simmer for 2 to 3 minutes. Once it reaches a rapid boil and the sugar is completely dissolved, remove it from the heat and set aside.  

Make Nanban Sauce

Bring a pot of water to a boil. Once boiling, gently lower in the eggs and cook for 12 minutes. When done, peel and finely chop the eggs.

Finely dice the onion. To reduce the sharpness of the onion, soak it in cold water for 10 minutes. Drain and squeeze out the excess water with your hands or a cheesecloth. (This will keep our tartar sauce from becoming too watery.)

Finely chop the green onion.

In a medium bowl, combine the chopped eggs, onion, and green onion. Add the kewpie mayo, lemon juice, ketchup, and salt and pepper to taste. Mix well.  

Make Tartar Sauce

Trim off any excess fat or skin, if desired. To ensure even cooking, gently pound the chicken with the back of your knife until even in thickness. Make small cuts along the edges to prevent curling while frying.  (If preferred, you can also cut the chicken into bite-sized pieces.)

Lightly season both sides with salt and pepper and then, coat them with some flour.

Crack an egg into a bowl and beat it well. (This will be a light, soft, but super flavorful coating for the chicken.)

Prep Chicken

Fill a pot with enough oil and heat that to 170℃ (340℉). Once it reaches the temperature, grab a piece of chicken and dunk it in the beaten egg. Make sure there are no dry spots, and then gently place it in the oil, skin-side down.

Working in batches if needed, repeat with the remaining chicken pieces and cook for 7 to 8 minutes or until cooked through. If you're more comfortable, you can also shallow-fry the chicken instead.

Once done, drain on a wire rack and coat them with the nanban sauce.

To serve, arrange some lettuce and shredded cabbage on a plate. Place the fried chicken on the side and top with a generous amount of tartar sauce. Garnish with cherry tomatoes and serve with a bowl of hot rice. Enjoy!

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Top 3 chicken nanban recipes from across the web

The most viewed chicken nanban recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Nanban (チキン南蛮)

Chicken Nanban (チキン南蛮)

Japanese Chicken Nanban ...

The most viewed chicken nanban recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine