📝 About This Recipe
Hailing from the Miyazaki Prefecture of Kyushu, Chicken Nanban is a soul-warming Japanese classic that strikes a perfect harmony between savory, sweet, and tangy. Tender, juicy chicken is coated in a light egg batter, fried to golden perfection, and immediately soaked in a zesty vinegar-based 'Nanban' sauce. Topped with a rich, chunky handmade tartar sauce, this dish offers a multi-layered flavor profile that has made it a beloved staple in Japanese home cooking and teishoku restaurants alike.
🥗 Ingredients
The Chicken
- 1.5 lbs Chicken Thighs (boneless, skin-on or skinless, cut into large bite-sized pieces)
- 1/2 teaspoon Salt and Black Pepper (to season)
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten, for the batter)
- 2 cups Neutral Oil (such as vegetable or canola for frying)
Nanban Vinegar Soak
- 1/2 cup Rice Vinegar (unseasoned)
- 3 tablespoons Soy Sauce (Japanese dark soy sauce)
- 4 tablespoons Sugar (granulated)
- 1 piece Dried Red Chili (sliced into rounds, seeds removed)
Japanese Tartar Sauce
- 2 Hard-boiled Eggs (finely chopped)
- 1/2 cup Japanese Mayonnaise (Kewpie brand preferred)
- 1/4 cup Onion (finely minced and soaked in water for 5 mins, then squeezed dry)
- 2 tablespoons Pickled Cucumber (finely chopped gherkins or sweet relish)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Parsley (finely chopped)
Garnish and Sides
- 2 cups Cabbage (shredded very thinly)
- 4-6 pieces Cherry Tomatoes (halved)
👨🍳 Instructions
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1
Prepare the Nanban vinegar soak by combining rice vinegar, soy sauce, sugar, and chili in a small saucepan over medium heat. Stir until sugar dissolves, bring to a simmer for 1 minute, then pour into a wide, shallow dish and set aside.
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2
Make the tartar sauce: In a medium bowl, mix the chopped hard-boiled eggs, minced onion, pickles, Japanese mayonnaise, lemon juice, and parsley. Season with a pinch of salt and pepper to taste. Refrigerate until ready to serve.
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3
Prepare the chicken by trimming excess fat and cutting into large, uniform pieces. Season both sides lightly with salt and black pepper.
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4
Heat about 1 inch of neutral oil in a heavy-bottomed skillet or wok to 340°F (170°C). Use a thermometer to ensure accuracy.
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5
Dredge each piece of chicken in the all-purpose flour, shaking off any excess. The coating should be thin and even.
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6
Dip the floured chicken into the beaten eggs, ensuring it is fully submerged and coated in the egg wash.
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7
Carefully place the chicken into the hot oil. Fry in batches to avoid overcrowding the pan, which would drop the oil temperature.
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8
Fry the chicken for 3-4 minutes per side, or until the exterior is a deep golden brown and the internal temperature reaches 165°F (74°C).
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9
Immediately upon removing the chicken from the oil, submerge the hot pieces into the Nanban vinegar soak. Let them sit for about 30-60 seconds, turning once to ensure both sides absorb the flavor.
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10
Remove the chicken from the soak and let any excess liquid drip off briefly before plating.
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11
Arrange a bed of shredded cabbage on each plate. Place the warm chicken on top of or next to the cabbage.
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12
Generously dollop the chilled tartar sauce over the chicken pieces. Garnish with cherry tomatoes and serve immediately while the chicken is still succulent.
💡 Chef's Tips
Always use Japanese mayonnaise (Kewpie) for the tartar sauce; its egg-yolk-only base provides the signature richness that Western mayo lacks. Don't skip soaking the minced onions in water; this removes the harsh 'bite' and keeps the tartar sauce balanced. Ensure the chicken goes directly from the fryer into the vinegar soak; the heat helps the chicken fibers open up and drink in the sauce. For the best texture, use skin-on chicken thighs; the fat under the skin rendered during frying adds incredible flavor and juiciness.
🍽️ Serving Suggestions
Serve with a bowl of hot, fluffy Japanese short-grain white rice to soak up the extra sauce. Pair with a cold glass of Japanese lager or a refreshing Highball (whisky and soda water). A side of hot Miso soup with tofu and seaweed completes the traditional 'Teishoku' meal set. Add a small mound of Japanese potato salad on the side for a creamy, comforting texture contrast.