Chicken Nanban
チキン南蛮
Crispy fried chicken soaked in sweet vinegar nanban sauce and topped with generous tartar sauce — a Miyazaki Prefecture invention that became a nationwide Japanese comfort classic.
- Total
- 40 min
- Serves
- 2
- Level
- Medium
Prep 20 min · Cook 20 min
Ingredients
Method
Season chicken with salt and pepper. Dip in beaten egg, dust in flour.
About 5 min
Fry in oil at 170°C for 5–6 minutes per side until golden and cooked through. Drain on a rack.
About 15 min
Make nanban sauce: mix rice vinegar, soy sauce, and sugar with a splash of water. Bring to a brief simmer.
About 3 min
While chicken is hot, dip each piece in nanban sauce for 30 seconds to soak.
About 3 min
Make tartar sauce: mix mayo, chopped hard-boiled egg, pickles, and onion. Spoon generously over chicken. Serve with rice.
About 5 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 38 g
- Carbs
- 44 g
- Fat
- 30 g
- Fibre
- 2 g
- Sugar
- 14 g
- Sodium
- 980 mg
Contains: wheat, egg, soy
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Recipe by Boon Tools.