Estimated reading time: 9 minutes
The crispy, tangy, and utterly delicious chicken nanban is a Japanese culinary gem I absolutely adore. If you’ve ever wondered “what is chicken nanban“, you’re in for a treat! Imagine succulent fried chicken bathed in a sweet and tangy nanban sauce and topped with a creamy tartar sauce. I first tried this dish on a small trip with my family. The chicken was crispy, and the sauce was sour and tasty. I loved it right away! It has big flavors that feel both warm and fun. I am happy to share my version of this wonderful dish with you today.
Table of contents
Ingredients to Make Our Chicken Nanban
To make this mouthwatering dish, you’ll need the following ingredients. I’ve organized them in a handy table for you:
| Ingredient | Quantity | Notes |
| For the Chicken | ||
| Chicken Thighs | 2 boneless, skinless | Can use chicken breast, but thighs are more tender and flavorful |
| Soy Sauce | 2 tablespoons | Low sodium or regular. |
| Ginger, grated | 1 teaspoon | Freshly grated is best |
| Garlic, grated | 1 teaspoon | Freshly grated is best. |
| Salt | 1/2 teaspoon | |
| Black Pepper | 1/4 teaspoon | Freshly ground is recommended. |
| All-purpose Flour | 1/2 cup | Use gluten-free flour blend for gluten sensitivity. |
| Cornstarch | 1/4 cup | Helps the chicken become extra crispy. |
| Egg | 1 Large | Beaten well. |
| Cooking Oil | 2 cups | For frying; vegetable, canola, or peanut oil work well. |
| For the Nanban Sauce | ||
| Rice Vinegar | 1/4 cup | Can substitute with apple cider vinegar but rice vinegar is best |
| Soy Sauce | 1/4 cup | Low sodium or regular. |
| Sugar | 3 tablespoons | Granulated sugar or brown sugar. |
| Mirin | 2 tablespoons | Adds sweetness and depth of flavor (optional). |
| For the Tartar Sauce | ||
| Mayonnaise | 1/2 cup | Japanese mayonnaise (Kewpie) is best, but regular works |
| Hard-boiled Egg, chopped | 1 | Make sure it’s finely chopped. |
| Onion, minced | 2 tablespoons | Red onion for a sharper bite or a yellow for milder flavor. |
| Pickles, minced | 1 tablespoon | Sweet or dill pickles can be used, depending on preference. |
| Lemon Juice | 1 teaspoon | Freshly squeezed is always better. |
| Salt | Pinch | To taste. |
| Black Pepper | Pinch | To taste. |
| Parsley, chopped | 1 tablespoon | Fresh parsley for garnish and freshness |
Kitchen Equipment Needed
To ensure your chicken nanban turns out perfectly, here’s a list of essential tools:
- Large Mixing Bowls: For marinating and mixing ingredients.
- Whisk: For the egg and tartar sauce.
- Medium-Sized Pot or Deep Fryer: For frying the chicken.
- Slotted Spoon or Spider: For removing fried chicken from oil.
- Thermometer: For monitoring oil temperature.
- Small Saucepan: For making the nanban sauce.
- Cutting Board: used for cutting food items.
- Sharp Knife: This is used for cutting chicken and vegetables.
- Measuring Cups and Spoons: To measure ingredients correctly.
Instructions
- Marinate the Chicken
– In a big bowl, mix the chicken thighs with soy sauce, ginger, garlic, salt, and pepper.
– Mix well, ensuring each piece is coated evenly, and let it marinate for at least 20 minutes. - Prepare the Dredging Station
– In one bowl, whisk the egg.
– In a different bowl, combine the regular flour and the cornstarch.
- Dredge and Fry the Chicken
– Heat cooking oil in a profound pot or fryer until it is hot, around 350°F (175°C).
– Dredge each piece of marinated chicken first in the flour mixture, then in the egg, and finally back in the flour mixture, ensuring it’s fully coated.
– Carefully put the coated chicken pieces into the hot oil to not overcrowd the pan.
– Fry for about 5-7 minutes, until golden brown and cooked through. Use a meat thermometer to check that the inside of the meat is at least 165°F (74°C).
– Remove the cooked chicken and place it on a wire rack to drain excess oil.
- Make the Nanban Sauce
– Mix the rice vinegar, soy sauce, sugar, and mirin (if using).
– Warm the mixture on medium heat and keep stirring until all the sugar has dissolved.
– Cook the sauce until it bubbles gently. Then take it off the heat and put it to the side. - Make the Tartar Sauce
– In a small bowl, mix the mayonnaise, chopped hard-boiled egg, minced onion, pickles, lemon juice, salt, pepper, and chopped parsley.
– Stir until well combined. - Assemble the Chicken Nanban
– Dip the fried chicken pieces into the warm nanban sauce, ensuring they are completely coated.
– Place the nanban chicken on a plate and generously top with the tartar sauce.
– Garnish with extra parsley if desired.
Tips and Tricks for Perfect Chicken Nanban
- Temperature Control: Maintaining the correct oil temperature (350°F) is crucial for crispy nanban chicken. Too low and it will be soggy, too high and it will burn.
- Don’t Overcrowd: Cook the chicken in small groups. This way, the oil stays hot and the chicken stays crispy. If you cook too much at once, the chicken might become soggy.
- Double Dredge: The double dredge ensures an extra crispy coating.
- Fresh is Best: Using fresh ingredients, like ginger and garlic, makes your food taste much better.
- Rest the Chicken: Let the fried chicken rest on a wire frame to drain excess oil, ensuring it stays crispy before dipping in the nanban sauce.
- Taste as you Go: Taste the nanban sauce and tartar sauce, adjust to your preference, you can add more sugar to the nanban sauce or more lemon juice to the tartar sauce.
Chicken Nanban Serving Suggestions
- Classic Style: Serve immediately with a side of steamed white rice and a fresh salad.
- Bento Box: Perfect for lunch in a bento box.
- Donburi Style: Place the nanban chicken over a bowl of rice.
- With Miso Soup: Enjoy with a hot bowl of miso soup for a full Japanese meal.
- Garnish: A sprinkle of sesame seeds and some finely chopped scallions add both visual appeal and flavor.
Nutritional Information
(Estimated per serving, based on the recipe):
- Calories: Approximately 550-650 kcal
- Protein: 30-35g
- Carbohydrates: 40-50g
- Fat: 30-40g
Note: The nutritional values can change depending on the ingredients used and how much food you have.
Variations and Alternatives for Chicken Nanban
- Spicy Nanban: Add a dash of chili flakes or a few drops of Sriracha to the nanban sauce for a kick.
- Grilled Nanban: Instead of frying, grill the chicken for a lighter version. Marinate and then grill until cooked and then baste it with nanban sauce.
- Pork Nanban: Use pork cutlets instead of chicken for a different take.
- Vegan Nanban: Use firm tofu or cauliflower as a substitute for chicken. Ensure the sauce and tartar sauce are also made using plant based ingredients.
Conclusion
Chicken nanban is a tasty dish that combines crispy chicken and tangy sauce called nanban, along with a creamy tartar sauce. It’s a meal that is very satisfying and full of flavor. Making it at home can be fun and rewarding because you can adjust it to your own tastes. This recipe will help you make a tasty chicken nanban that you will want to enjoy again and again!
Key Takeaways:
- Crispy fried chicken is the foundation of this dish.
- The nanban sauce is the perfect combination of sweet and tangy.
- Tartar sauce adds creamy texture and flavor.
- This recipe is adaptable to many dietary preferences.
- You can make this delicious dish at home very easily.
FAQ section
Nanban sauce is a sweet and tangy sauce made from rice vinegar, soy sauce, sugar, and often mirin. It provides the unique flavor that makes chicken nanban so special.
While it’s best served fresh, you can prepare the sauce and tartar sauce ahead of time. The fried chicken is best made fresh, to maintain its crispness.
Yep, you can, but chicken thighs tend to be more tender and flavorful. If you do use breasts be sure not to overcook them.
If you don’t have mirin, you can add a bit more sugar or use a touch of sake or white wine instead.
Change the amount of lemon juice to how much you like. Less lemon for milder, more lemon for a tangy taste.
Who Should Skip This Recipe!
Alright, lovely foodies, while I think chicken nanban is pretty darn amazing, I also know it’s not for everyone. So, let’s chat about who might want to skip this recipe, not because it’s not delicious (because it totally is), but because of dietary needs and preferences:
- Gluten-Sensitive Folks: This recipe uses wheat-based flour. If you have a strong reaction to gluten or have celiac disease, you’ll want to skip the flour and try a gluten-free flour blend instead. You can do it!
- Low-Carb Crusaders: With the flour coating and sweet nanban sauce, this isn’t the best option for anyone watching their carb intake. Try the grilled version with a sugar substitute in the sauce or keep scrolling – I’m sure we’ve got something that’s perfect for you!
- Deep-Fry Fearers: Let’s be real, deep-frying isn’t everyone’s cup of tea. If the thought of hot oil makes you break out in a sweat, no worries! You can grill the chicken instead and baste it with sauce, try that or another recipe in our blog!
- Mayo Moguls: Can’t stand mayo? No problem! The tartar sauce is a big part of this recipe, but it’s not a deal-breaker. Feel free to explore other sauce options like a spicy aioli or just the yummy nanban sauce on its own.
No worries! There are tons of yummy options in the world and we’ve got plenty on our blog.
What Do You Think?
I’m very excited for you to try this recipe! I promise you, the crispy chicken, tangy sauce, and creamy tartar are a flavor match made in heaven. If you give it a go, please drop a comment below and let me know how it turned out! Maybe share any variations or other tips you’ve got, I’d love to hear them!
My Personal Touch
Making chicken nanban reminds me of a special day from my childhood. I was a very picky eater, but I loved my grandma’s chicken nanban. The chicken was crispy, the nanban sauce was tangy, and the tartar sauce was creamy. All the tastes and textures were perfect, and they bring back wonderful memories. On that day, I ate three plates of it, and I knew I would always love this dish. Even today, it is one of the most comforting meals for me. Whenever I want a taste of home, I cook it. I hope you can feel the love and memories as you make it in your own kitchen.
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