nanban chicken

Fried chicken in a light egg batter cooked to perfection in a sweet and sour sauce, Japanese Chicken Nanban is a dinner you’ll want on rotation. Topped with homemade tartar sauce for the most delectable combination!

Japanese Chicken Nanban with Homemade Tartar Sauce

chicken breasts

all purpose flour

egg (whisked lightly)

vegetable oil

Salt and pepper (pinch)

soy sauce

tbsp rice wine vinegar

mirin (sub sugar)

shichimi togarashi

onion (small,

ginger

tbsp Kewpie mayonnaise

egg (chopped finely)

onion

tomato sauce / ketchup

lettuce (or cabbage, sliced finely)

cucumber (sliced diagonally)

cherry tomatoes

seaweed flakes / aonori (sprinkled over the nanban sauce)

sushi rice

Prepare any serving ingredients such as a salad or sushi rice for serving.

In a small bowl, mix together the soy sauce, rice wine vinegar and mirin.

In another small bowl, mix together the nanban sauce ingredients (Kewpie mayonnaise, boiled egg, chopped onion, tomato sauce and a pinch of salt and pepper). Store in the fridge until you’re ready to serve.

Coat chicken breasts in flour and add a sprinkle of salt and pepper.

Heat the vegetable oil in a large frying pan over high heat. Coat the floured chicken breasts in the egg next, then place into the hot pan and fry for 5-6 minutes on both sides (around 10-12 minutes total).

Once the chicken is cooked through, turn the heat down to medium-low and pour in the sweet and sour sauce mix along with the optional ½ onion pieces, ginger and shichimi togarashi for extra flavour. Allow the chicken to absorb the sauce for a minute, before flipping and coating the other side.

Remove the chicken from the pan, and cut into slices. Place the slices on a plate alongside a salad or on a bowl of rice and top with your nanban sauce. Add any extra garnishes such as aonori or extra shichimi togarashi and enjoy!

https://www.youtube.com/watch?v=_-SQW3f3LLQ

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RECIPE STEPS
00:00 - How to Make Chicken Nanban
00:12 - Make the tartar sauce, keep in fridge until ready
00:35 - Make the sweet & sour nanban sauce
00:48 - Coat chicken pieces in flour
00:57 - Coat in egg and put immediately into pan
01:05 - Fry until cooked through, remove from pan and drain oil
01:23 - Add sweet & sour sauce with optional seasonings
01:30 - Return chicken to pan to absorb flavour
01:42 - Slice into pieces, top with homemade tartar sauce

Fried chicken in a light egg batter, cooked to perfection in a sweet and sour sauce, Japanese Chicken Nanban is a dinner you’ll want on rotation. Topped with homemade tartar sauce for the most delectable combination!

This chicken nanban recipe will leave you with juicy, tender chicken that bursts with flavour. The rich, golden brown colour of the finished dish looks as good as it tastes!

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Japanese Chicken Nanban with Homemade Tartar [Simplified Method]

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

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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【Related Recipes】
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

【Other Platforms】
Website: https://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
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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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