Chicken Nanban
Chicken Nanban is a Japanese dish featuring crispy fried chicken coated in a tangy-sweet sauce, topped with rich tartar sauce. Originating from Miyazaki Prefecture, it is a perfect blend of textures and flavors that makes it a favorite for any occasion.
Equipment
- Deep Fryer or Heavy Pot
- Thermometer
- Mixing bowls
Ingredients
Chicken
- 500 g chicken thighs boneless, skinless
- 2 large eggs for batter
- 1 cup cornstarch or flour for coating
- vegetable oil for frying
Nanban Sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
Tartar Sauce
- 1/2 cup mayonnaise
- 2 tbsp chopped pickles
- 1 tbsp chopped onions
- 1 hard-boiled egg finely chopped
- 1 tsp lemon juice
Instructions
- Trim excess fat from the chicken thighs and cut them into bite-sized pieces.
- Marinate the chicken in soy sauce for a few minutes to enhance the flavor.
- Prepare the batter by beating eggs in a bowl. Coat chicken first in cornstarch or flour, then dip into the beaten eggs.
- Heat vegetable oil in a deep fryer or pot to 170°C (340°F).
- Fry the chicken in small batches until golden brown and crispy. Drain on a wire rack.
- In a small saucepan, combine soy sauce, rice vinegar, and sugar. Heat until sugar dissolves.
- Pour the Nanban sauce over the freshly fried chicken while still warm.
- For the tartar sauce, mix mayonnaise, chopped pickles, chopped onions, finely chopped hard-boiled egg, and lemon juice in a bowl.
- Serve the Chicken Nanban with tartar sauce on top. Enjoy!
Notes
For a healthier alternative, use an air fryer instead of deep frying. If you prefer a spicier kick, add chili flakes to the Nanban sauce.