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Chicken Nanban

Chicken Nanban

Chicken Nanban is a popular Japanese fried chicken dish that’s crispy on the outside, juicy on the inside, and coated in a tangy-sweet Nanban sauce. It’s typically topped with homemade tartar sauce, making it an irresistible combination of flavors and textures!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • Mixing bowls – For sauces and coatings
  • Knife and cutting board – For chopping ingredients
  • Frying pan or deep fryer – For frying the chicken
  • Whisk or spoon – For mixing sauces
  • Paper towels – For draining excess oil

Ingredients
  

For the Chicken:

  • 2 boneless chicken thighs or breasts about 400g, cut into large pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup 30g all-purpose flour
  • 1 large egg beaten
  • Vegetable oil for frying

For the Nanban Sauce:

  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon mirin

For the Tartar Sauce:

  • 1/2 cup 120ml Japanese mayonnaise (or regular mayo)
  • 1 hard-boiled egg chopped
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped pickles or relish
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions
 

Prepare the Chicken:

  • Season the chicken pieces with salt and black pepper.
  • Coat each piece lightly in flour, then dip into the beaten egg.

Fry the Chicken:

  • Heat about 1 inch of vegetable oil in a frying pan over medium heat.
  • Fry the chicken for 3-4 minutes per side or until golden brown and fully cooked.
  • Remove from oil and drain on paper towels.

Make the Nanban Sauce:

  • In a small saucepan, combine soy sauce, rice vinegar, sugar, and mirin.
  • Heat over low heat, stirring until the sugar dissolves.

Coat the Chicken in Sauce:

  • Dip the fried chicken into the Nanban sauce, coating evenly.

Make the Tartar Sauce:

  • In a bowl, mix mayonnaise, chopped hard-boiled egg, onion, pickles, lemon juice, salt, and pepper.

Serve & Garnish:

  • Place the sauced chicken on a plate and top with tartar sauce.
  • Serve with steamed rice or shredded cabbage for an authentic Japanese meal!

Notes

  • For a healthier version: Bake the chicken at 400°F (200°C) for 20 minutes, flipping halfway.
  • For extra crispiness: Use panko breadcrumbs instead of flour.
  • Storage: Best eaten fresh, but leftovers can be refrigerated for 1-2 days.
Keyword Authentic Japanese Recipe, Chicken Nanban, Japanese Fried Chicken, Sweet and Sour Chicken