Chicken Nanban

Nanban Chicken (Chicken Nanban) Recipe Chicken Nanban is a Japanese dish featuring crispy fried chicken coated in a tangy, sweet-and-sour sauce, typically served with tartar sauce.Nanban” also refers to “Nanbanzuke”. It’s a Japanese food culture that involves marinating ingredients in the sweet and sour sauce with chili peppers If you enjoy succulent chicken dishes with creamy sauces, this chicken nanban recipe is for you. Chicken nanban is an example of “yoshoku”, Western style food that has been adapted to suit Japanese tastes. This succulent chicken dish originated in Miyazaki Prefecture in the far South of Japan. Topped off with rich tartar sauce, this dish is particularly nice with a side of potato wedges or Rice( as eaten in Indonesia)

Japan has always held special memories, my dad and grandfather worked there for many years, and would always fondly remember years spent there. We always loved hearing about the food, and culture there. I still have the small sauce plates. Which I use. And some pretty vases etc. Every visit to India, I must bring some souvenir from my mom’s home. Have used these in the main photo. 😊

Do try this amazingly simple and tasty recipe.

Ingredients

For the Chicken

• 2 boneless, skinless chicken thighs (or breasts)

• Salt & pepper to taste

• • 2 tbsp all-purpose flour
• • 1 egg (beaten)

• Oil for frying

For the Nanban Sauce

• • 3 tbsp soy sauce
• • 2 tbsp rice vinegar (or apple cider vinegar)
• • 1 tbsp sugar
• • 2 tbsp mirin
• • ½ tbsp sake (optional)

For the Tartar Sauce

• • 1 boiled egg (chopped)
• • 3 tbsp Japanese mayonnaise (Kewpie preferred)or normal mayonnaise with 1 tsp of honey.
• • 2  tbsp finely chopped onion( soaked in ice cold water, and drained and squeezed dry. This is to avoid the sharp taste of onions.)
• • 2 tbsp finely chopped cucumber. Put in a strainer, to drain off excess moisture.
• • 1 tsp lemon juice
• • ½ tsp sugar..optional..check taste to balance flavours.

• Salt & pepper to taste

Instructions

• Prepare the Chicken:

• Flatten the chicken with a meat mallet or the back of your knife.

1. • Keep the skin on if you prefer.
2. • Season with salt and pepper.

• Lightly coat with flour, then dip into beaten egg.

1. • Fry the Chicken:
2. • Heat oil in a pan.

• Deep-fry or shallow-fry until golden brown and fully cooked (about 5-7 minutes).

1. • Drain on a paper towel.
2. • Make the Nanban Sauce:

• In a small saucepan, combine soy sauce, vinegar, sugar, mirin, and sake.

• Heat until sugar dissolves, then turn off the heat.

• Coat the Chicken: • Dip the fried chicken into the Nanban sauce, ensuring it’s well coated.

1. • Prepare the Tartar Sauce:
2. • Mix all tartar sauce ingredients in a bowl. Adjust seasoning if needed.

• Assemble & Serve:

1. • Arrange finely sliced cabbage on a plate,
2. • Place the chicken on the cabbage, drizzle with extra Nanban sauce.
3. • Top with tartar sauce and serve with rice or a side of potato wedges.

Enjoy your homemade Chicken Nanban!