Chicken Nanban is a local speciality in Miyazaki Ken in Japan. It consists of succulent chicken thigh or breast which is coated in thin batter and fried. Typically it will be dipped in a sweet and sour then topped with a rich Japanese style tartar sauce.
Normally this would be eaten with thinly sliced white cabbage and a side salad. In my personal opinion it also goes great with fried potatoes or Japanese potato salad.
A few things you may need:
(All these link to Amazon.co.uk)
Kewpie Mayonnaise
Mirin
Rice Vinegar
Cooking Sake
Soy Sauce
Japanese Chicken Nanban
Chicken Nanban consists of succulent chicken thigh or breast which is coated in thin batter and fried. We will refry it again in a sweet and sour then top it with a rich Japanese style tartar sauce.
Normally this would be eaten with thinly sliced white cabbage and a side salad. In my personal opinion it also goes great with fried potatoes or Japanese potato salad.
Normally this would be eaten with thinly sliced white cabbage and a side salad. In my personal opinion it also goes great with fried potatoes or Japanese potato salad.
Ingredients
Chicken
- 2 Chicken Thighs – around 550g (Boneless / Skin on) For a healthier alternative use skinless chicken breast
- 1 Egg
- 3 tbsp Flour
Tartar Sauce
- 2 Boiled Eggs
- 1/4 Medium Onion (50g approx)
- 2 tbsp Greek Yoghurt
- 2 tbsp Mayonnaise (Preferably Kewpie Mayo)
- 1 tsp English Mustard (Optional)
- 40 g Chopped Pickled Gherkin's (Optional)
- 1 pinch Salt
- 1 pinch Black Pepper
Sauce
- 3 tbsp Light Soy Sauce
- 2 tbsp Mirin
- 3 tbsp Rice Vinegar
- 2 tbsp Sugar
Marinade
- 1 tbsp Sake / Rice Wine / White Wine
- 1 pinch Salt
- 1 pinch Pepper
- 4 tbsp Oil for cooking (23cm pan)
Instructions
Chicken prep and Marinade
- If you are using chicken thighs remove the bone and open up the thigh. If you are using breast, then butterfly it.
- Put your chicken with the marinade ingredients in to a sandwich bag and seal it. Give a good shake and put it the fridge for 30 mins approx.
Tartar Sauce
- Finely dice the onion and put in to cold water for approx 5 minutes, to reduce the onion strength. Drain and dry the onions using kitchen paper.
- Peel your boiled eggs, and mash them in a mixing bowl.
- Add the onions, mayo and yoghurt to the mashed egg (if using pickles add them now).
- Add the mustard with a pinch of salt and pepper then mix well. Put in to the fridge ready for serving.
Sauce
- Combine all the sauce ingredients in a bowl and mix well. Set to one side for later.
Chicken
- Remove the chicken from the fridge and the marinade. Using kitchen paper dry the chicken.
- Beat one egg in a bowl.
- Add the flour to a baking tray.
- Add the oil to a frying pan over a medium heat.
- Dip the chicken into the flour first, then into the egg and finally place the chicken skin side down in the pan. Shallow fry until the chicken is cooked through turning half way.
- Remove the cooked chicken from the pan and set aside. Clean the pan of excess oil.
- Add the sauce ingredients to the pan and bring it to the boil.
- Put the chicken back into the pan with sauce. Spoon the sauce over the chicken to cover it. Cook for 2 minutes on each side to coat the chicken with the sauce. Remove for plating.
- Cut the chicken into 2cm slices and add to the plate, spoon over the tartar sauce and sprinkle with a little parsley to make it look beautiful.
- Hope you Enjoy! 🙂
