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 with Tartar Sauce (Tender Juicy Fried Chicken Dipped in Sweet Vinegar Sauce)
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Chicken
300 g Chicken Breasts Salt Pepper 1 tsp Sake 1 tbsp Cake Flour or All Purpose Flour for coating 1 Beaten Egg
Nanban Sauce
1 1/2 tbsp Sugar 1 tbsp Soy Sauce 1 1/2 tbsp Vinegar 1/2 Dried Red Chili Pepper with seeds removed
Tartar Sauce
1/2 Boiled Egg 3 tbsp Mayonnaise 30 g Onions chopped 1 Pickled Cucumber chopped 1 1/2-2 tbsp Milk Salt Pepper
Side Vegetables
Cabbage Leaves shredded Cherry Tomatoes Cucumbers sliced Baby Salad Greens or lettuce leaves Parsley Leaves chopped
Other Ingredients
Vegetable Oil for deep-frying
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- 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.
- 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.
- 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.
- Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
- 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.
- 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.
- 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.
- Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
- Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
- 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.
- 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.
- 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.
The tartar sauce does not last very long. It will keep in the refrigerator for about two days. Thank you.😊
Tried this recipe for dinner! It’s easy to follow and the nanban sauce is also good for the salad! Highly recommended!
Thank you so much for your feedback❣️ So glad to hear you enjoyed Chicken Nanban for dinner!😋👌