Chicken Nanban

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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.
Servings 2 servings
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins

Ingredients

Chicken

  • 2 Chicken Thighs ā€“ 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.
    Butterfly your chicken
  • 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.
    Marinade the chicken

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.
    Onion Prep
  • Peel your boiled eggs, and mash them in a mixing bowl.
    Peel the eggs
  • Add the onions, mayo and yoghurt to the mashed egg (if using pickles add them now).
    Add everything to the eggs
  • Add the mustard with a pinch of salt and pepper then mix well. Put in to the fridge ready for serving.
    Add the mustard to the egg

Sauce

  • Combine all the sauce ingredients in a bowl and mix well. Set to one side for later.
    Mix the sauce

Chicken

  • Remove the chicken from the fridge and the marinade. Using kitchen paper dry the chicken.
  • Beat one egg in a bowl.
    Beat the egg
  • Add the flour to a baking tray.
    Add flour
  • Add the oil to a frying pan over a medium heat.
    Add oil to pan
  • 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.
    Coat, dip and fry
  • 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.
    Make the sauce
  • 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.
    Coat the chicken in the sauce
  • 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.
    Plate the chicken and tartar sauce
  • Hope you Enjoy! šŸ™‚

Notes

  • If you prefer to just use Mayo rather than adding the Greek Yoghurt, simply add 4 Tbsp of Mayo. The Japanese Kewpie Mayo gives the best results.
  • Course: Dinner, Lunch
    Cuisine: Japanese
    Keyword: chicken, egg

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