Taste Vibe

Here is a detailed recipe for Chicken Nanban (チキン南蛮), a beloved Japanese dish from Miyazaki Prefecture that features tender, fried chicken topped with a sweet-sour nanban sauce and creamy tartar sauce.

Chicken Nanban Recipe

This dish is known for its unique preparation: the fried chicken is briefly dipped in a sweet and tangy sauce right after frying, which keeps it incredibly juicy and flavorful.

Ingredients:

For the Chicken:

• Chicken Thighs: 2 boneless, skin-on or skinless (about 500g / 1 lb)
• Salt and Black Pepper: to taste
• All-Purpose Flour: ½ cup for dusting
• Egg: 1 large, beaten (for the egg wash)
• Neutral Oil: for frying (e.g., canola, vegetable)

For the Nanban Sauce:

• Rice Vinegar: ¼ cup
• Soy Sauce: 3 tablespoons
• Sugar: 3 tablespoons
• Mirin: 2 tablespoons
• Bird’s Eye Chili: 1-2, deseeded and thinly sliced (or 1 tsp chili flakes)

For the Tartar Sauce:

• Mayonnaise (Kewpie preferred): ½ cup
• Hard-Boiled Egg: 1, finely chopped
• Onion: 2 tablespoons, finely minced (red or white)
• Pickles/Relish: 2 tablespoons, finely chopped (dill pickles or sweet relish)
• Lemon Juice: 1 teaspoon
• Salt and White Pepper: a pinch

Common Sides:

• Shredded cabbage
• Lemon wedges

Instructions:

1. Prepare the Sauces (Do this first):

• Nanban Sauce: In a small saucepan, combine the rice vinegar, soy sauce, sugar, and mirin. Heat over medium until the sugar dissolves. Stir in the sliced chili peppers. Remove from heat and pour into a wide, shallow bowl (big enough to dip the chicken). Let it cool.
• Tartar Sauce: In a separate bowl, mix all the tartar sauce ingredients together. Cover and refrigerate until ready to use.

2. Prepare the Chicken:

• Pat the chicken thighs completely dry with paper towels. Cut each thigh into 3-4 large bite-sized pieces.
• Season both sides generously with salt and black pepper.
• Place the flour in one shallow dish and the beaten egg in another.

3. Fry the Chicken:

• Heat about 1 inch (2.5 cm) of oil in a deep skillet or pot to 170°C (340°F).*
• Dredge each piece of chicken first in the flour, shaking off the excess, then dip it thoroughly into the beaten egg.
• Carefully place the chicken in the hot oil. Don’t overcrowd the pan; fry in batches if needed.
• Fry for about 5-7 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 74°C (165°F).

4. The Key Nanban Step:

• As soon as each piece of chicken comes out of the fryer, immediately dip it into the prepared Nanban Sauce. Swirl it around for a few seconds to coat it completely and let the excess drip off.
• This step soaks the hot chicken with the flavorful sauce, making it incredibly juicy.

5. To Serve:

• Place the sauced chicken pieces on a serving plate lined with shredded cabbage.
• Generously dollop the chilled tartar sauce over the top of the warm chicken.
• Serve immediately with a lemon wedge on the side.

Recipe Information:

• Calories (Estimated per serving, without sides): ~650-750 kcal
• Recipe Yield: 2 servings
• Type of dish: Main Course (Japanese Yoshoku)
• Total Time: 45 minutes
• Cooking Time: 20 minutes
• Preparation Time: 25 minutes

Pro Tips for Authentic Chicken Nanban:

• No Thermometer? Test the oil by dropping a small bit of flour into it. If it sizzles immediately and floats to the top, it’s ready.
• Kewpie Mayo: Using Japanese Kewpie mayonnaise is highly recommended for the tartar sauce, as its unique flavor is a key part of the dish.
• Juicy Chicken: Using boneless chicken thighs is traditional as they stay juicier than breasts during frying. Do not skip the post-fry sauce dip!
• Make Ahead: The nanban sauce and tartar sauce can be made a day in advance and stored in the fridge.