📝 About This Recipe
Hailing from the sunny Miyazaki Prefecture on Kyushu Island, Chicken Nanban is a soul-warming masterpiece of Japanese 'Yoshoku' (Western-style) cuisine. This dish features succulent fried chicken thighs soaked in a tangy, sweet-and-sour vinegar glaze, topped with a rich, chunky tartar sauce that cuts through the savory richness perfectly. It is a harmonious balance of textures and flavors—crispy, juicy, acidic, and creamy—that has become a beloved staple across Japan.
🥗 Ingredients
The Chicken
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred for juiciness)
- to taste Salt and Black Pepper (for seasoning)
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten, for the batter)
- 2 cups Neutral Oil (for shallow frying (vegetable or canola))
Nanban Vinegar Glaze
- 1/2 cup Rice Vinegar (unseasoned)
- 1/4 cup Soy Sauce (Japanese dark soy sauce)
- 4 tablespoons Sugar (adjust for desired sweetness)
- 1 piece Dried Red Chili (sliced into rings, seeds removed)
Japanese Tartar Sauce
- 2 large Hard-boiled Eggs (peeled and finely chopped)
- 1/2 cup Japanese Mayonnaise (Kewpie brand is highly recommended)
- 1/4 piece Onion (minced and soaked in water for 5 mins, then squeezed dry)
- 1 tablespoon Pickled Cucumber (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Parsley (for color and aroma)
Serving & Garnish
- 1/4 head Green Cabbage (shredded very thinly)
- 4 pieces Cherry Tomatoes (for garnish)
👨🍳 Instructions
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1
Prepare the Nanban Vinegar Glaze: In a small saucepan, combine the rice vinegar, soy sauce, sugar, and chili rings. Bring to a simmer over medium heat until the sugar is fully dissolved. Remove from heat and pour into a shallow, wide dish. Set aside to cool to room temperature.
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2
Make the Tartar Sauce: In a medium bowl, combine the chopped hard-boiled eggs, minced onion, chopped pickles, Japanese mayonnaise, and lemon juice. Mix well until creamy but still chunky. Season with a pinch of salt and pepper, stir in the parsley, and refrigerate until ready to serve.
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3
Prepare the Chicken: Cut the chicken thighs into bite-sized pieces (about 2 inches). Season both sides lightly with salt and black pepper.
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4
Dredge the Chicken: Place the flour in a shallow bowl. Coat each piece of chicken thoroughly in flour, shaking off any excess. This helps the egg wash stick.
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5
Heat the Oil: In a large frying pan or wok, heat about 1 inch of neutral oil to 340°F (170°C). If you don't have a thermometer, the oil is ready when a wooden chopstick produces steady bubbles.
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6
Egg Wash: Dip the floured chicken pieces into the beaten eggs, ensuring they are completely submerged and coated in the golden liquid.
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7
Fry the Chicken: Carefully place the chicken in the hot oil. Fry in batches to avoid overcrowding the pan. Cook for 4-5 minutes per side until the coating is golden brown and the chicken is cooked through.
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8
The Vinegar Soak: Immediately after removing the chicken from the oil, drain briefly on a wire rack for 10 seconds, then submerge the hot chicken into the Nanban Vinegar Glaze. Let it soak for about 30-60 seconds, flipping once so the coating absorbs the tangy flavors.
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9
Plate the Dish: Place a generous mound of shredded cabbage on each plate. Arrange the soaked chicken pieces next to or on top of the cabbage.
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10
Final Touch: Generously spoon the chilled tartar sauce over the chicken pieces. Garnish with cherry tomatoes and serve immediately while the chicken is still warm and juicy.
💡 Chef's Tips
For the most authentic flavor, always use Kewpie (Japanese) mayonnaise; its egg-yolk richness is essential for the tartar sauce. Soaking the minced onions in water and squeezing them dry removes the harsh 'bite,' leaving only a pleasant crunch. Do not skip the flouring step before the egg wash; the flour creates a soft, sponge-like crust that perfectly absorbs the vinegar glaze. Ensure the vinegar glaze is at room temperature when the hot chicken hits it; this contrast helps the chicken absorb the liquid without becoming soggy too quickly. If you prefer a spicier kick, add a teaspoon of Japanese 'Tobanijan' (chili bean paste) to the vinegar glaze.
🍽️ Serving Suggestions
Serve with a bowl of hot, fluffy Japanese short-grain white rice to soak up the extra sauce. A side of miso soup with tofu and wakame provides a traditional and comforting balance to the fried chicken. Pair with a cold Japanese lager or a crisp Highball (whisky and soda) to cut through the richness of the tartar sauce. Include a small side of Japanese potato salad for the ultimate 'Teishoku' (set meal) experience. Add a wedge of lemon on the side for those who enjoy an extra citrusy brightness.