Chicken Nanban Recipe

Chicken Nanban is a local specialty in Miyazaki Prefecture. The nanban sauce goes great with the tartar sauce. The meat is tender and juicy. Everyone likes the sweet and sour flavor.

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Chicken Nanban Recipe
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Cuisine Japanese
Servings
people
Ingredients
Nanban Sauce
Side Vegetables
  • Vegetable Oil for deep-frying
Tartar Sauce
  • 1/2 Boiled Eggs
  • 3 tbsp Mayonnaise
  • 30 g Onions chopped
  • 1 Pickled Cucumber chopped
  • 1 1/2-2 tbsp Milk
  • Salt
  • Pepper
  • Parsley Leaves chopped
Cuisine Japanese
Servings
people
Ingredients
Nanban Sauce
Side Vegetables
  • Vegetable Oil for deep-frying
Tartar Sauce
  • 1/2 Boiled Eggs
  • 3 tbsp Mayonnaise
  • 30 g Onions chopped
  • 1 Pickled Cucumber chopped
  • 1 1/2-2 tbsp Milk
  • Salt
  • Pepper
  • Parsley Leaves chopped
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Rating: 0
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Rate this recipe!
Instructions
  1. To make the nanban sauce, combine the sugar, soy sauce and the vinegar. Adding the dried red chili pepper will give the sauce a little bit of kick. Make sure to dissolve the sugar thoroughly.
  2. Let’s make the tartar sauce. Add the salt to the chopped onion and rub it in. Rinse the onion and thoroughly squeeze out the excess water using a paper towel. Add it to the mayonnaise in a bowl.
  3. Using an egg slicer, cut half of the boiled egg into fine pieces. Add the egg to the mayonnaise. Add the chopped pickle to the mixture.
  4. Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
  5. Let’s prepare the chicken breast. Peel the skin off the chicken. Using kitchen shears will help to remove the skin. Trim off the excess fat. Remove the excess moisture thoroughly with a paper towel.
  6. Slice off the thin part of the chicken. Then, slice the rest of the chicken into 5 pieces, cutting at an angle. Make sure that each piece has about the same thickness.
  7. In a cooking tray, sprinkle the salt and the pepper. Place the chicken pieces into it. Sprinkle on the salt and the pepper again. Pour the sake over the chicken. Flip the pieces over and allow the chicken to absorb the sake.
  8. Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
  9. Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
  10. Heat the vegetable oil to about 170 °C (340 °F) and gently place the chicken into it. Let the chicken sit until the outside firms up. Then, flip the pieces over.
  11. When the surface becomes golden brown, drain the oil thoroughly and place the pieces into the nanban sauce. Flip the chicken over and coat both sides with the sauce.
  12. Place the chicken onto a plate along with the side vegetables. Spoon a generous amount of the tartar sauce onto the chicken. Then, top with the shredded parsley leaves.
Recipe Notes
  • Chicken breasts are often used in this recipe but you can also use chicken thighs.
  • The deep-fried batter absorbs the nanban sauce, making the dish more delicious.
  • You can pour the remaining nanban sauce over the side vegetables.
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Ebi Fry (Deep Fried Breaded Prawn Recipe)

The crispy outside and chewy inside make the Ebi Fry more delicious!

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Ebi Fry (Deep Fried Breaded Prawn Recipe)
Votes: 3
Rating: 5
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Batter
Tartar Sauce
  • 1 Boiled Egg
  • 2 tbsp Onions minced
  • 2 tbsp Parsley Leaves minced
  • 1 Pickled Cucumber small size
  • 2 tbsp Mayonnaise
  • 1/6 tsp Salt
  • 2 tsp Lemon Juice
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Batter
Tartar Sauce
  • 1 Boiled Egg
  • 2 tbsp Onions minced
  • 2 tbsp Parsley Leaves minced
  • 1 Pickled Cucumber small size
  • 2 tbsp Mayonnaise
  • 1/6 tsp Salt
  • 2 tsp Lemon Juice
Votes: 3
Rating: 5
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Instructions
  1. Let's make tartar sauce. Slice the hard-boiled egg crosswise with an egg slicer. Remove and slice it lengthwise across the initial slices. Rotate it by 90 degrees and slice it lengthwise again. Put the finely chopped boiled egg into a bowl.
  2. Slice the onion, stack the slices on top of each other and mince well. Put the chopped onion in another bowl and rub with a bit of salt. Rinse the onion with cold water and drain with a mesh strainer. Squeeze out the water, put them on a paper towel and remove the excess moisture. Add the onion to the chopped egg.
  3. Pinch the parsley, chop into fine pieces and add it to the egg. Slice the pickled cucumber, stack them on top of each other and chop into fine pieces. Add it to the egg mixture. Add the mayonnaise and salt to the mixture.
  4. Cut the lemon in half. Slice the lemon half into wedges. Squeeze the other half and add the lemon juice to the mixture. Mix evenly and the tartar sauce is ready to serve.
  5. Let's prepare the side vegetables. Use a vegetable slicer and shred the cabbage into ice water. Let it sit in the water for 2 to 3 minutes. Drain the cabbage shreds with a salad spinner. Serve it on a plate. Garnish with the parsley, small tomamos and lemon wedges. Put the tartar sauce in a small cup and place it on the plate.
  6. Let's prepare the black tiger prawns. Remove the sharp pointed shell from the tails. Peel the prawns but leave the last sections of the shell above the tails. Pierce the back of the prawns with a bamboo skewer and remove the sand veins.
  7. Put the prawns in a bowl. Add a pinch of salt, potato starch and a little water to it. Gently rub the prawns with the salt and starch. Take the bowl to the sink and rinse them with running water to remove the dirt and fishy smell.
  8. Place the prawns on a paper towel. Cover with another paper towel and press them to remove the excess moisture.
  9. Cut the tips off the tails with a kitchen shears and remove the moist inside. Make cuts diagonally along the prawn stomachs. Press the prawns on their back and break the stringy parts. This process will prevent the prawns from curling up when heated. Finally, lightly sprinkle on salt.
  10. Let's coat the prawns with batter. Crack the egg into a bowl. Add some water and beat the egg thoroughly with a whisk. First, dip the prawns into flour. Lightly coat and dust off the excess flour.
  11. Second, dip them into the beaten egg.
  12. Finally, coat the prawns with moist breadcrumbs. If they appear patchy, dip them into the egg again and reapply the breadcrumbs.
  13. Let's deep-fry the prawns. Drop the breadcrumbs in the heated oil to check the oil temperature is around 175 °C (347 °F). Less than 2cm (0.8") depth of frying oil is good enough for this recipe. Dust off the breadcrumbs from the tails. Hold the prawn tails and gently put them into the oil one by one.
  14. Let the prawns sit still in the oil for few seconds. Flip them over as the surface gets crispy. When the surface gets golden brown, place them on a paper towel and let them drain out the excess oil.
  15. Serve the ebi fry on the plate along with the side vegetables and tartar sauce.
Recipe Notes
  • If the soft breadcrumbs are not available, mist dried breadcrumbs with water so that the ebi fry become crispy.
  • This tartar sauce uses less amount of mayonnaise. Adding extra mayo or a bit of mustard to the sauce also brings out the flavor.
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