Print

Authentic Chicken Nanban with Japanese Tartar Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy chicken with tangy Japanese tartar sauce that transports your taste buds straight to Japan.

Ingredients

Scale
  • 450g chicken breast (skin on) or boneless chicken thigh
  • Salt and pepper to taste
  • 3 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 2 eggs
  • Cooking oil for frying
  • 1 small pickled gherkin or fresh cucumber
  • ¼ onion, rinsed after mincing
  • 1 hard-boiled egg
  • 4 tbsp Japanese mayonnaise
  • ½ tbsp lemon juice
  • 2 tsp whole milk
  • 1 tsp sugar
  • ½ tsp ketchup
  • 1 pinch salt and pepper
  • Parsley, for garnish
  • 3 tbsp Japanese soy sauce (koikuchi shoyu)
  • 3 tbsp rice vinegar or apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp mirin
  • 1 dried red chili pepper, split and deseeded

Instructions

  1. Butterfly cut the chicken breast to ensure it has even thickness. Cut the chicken into large pieces and pierce each piece with a fork. Pat the chicken dry and season it with salt and pepper to enhance the flavor.
  2. Toss the chicken pieces in a mixture of flour and cornstarch to make the chicken extra crispy when fried.
  3. Whisk the eggs in another bowl until combined. Submerge the floured chicken into the egg mixture, ensuring each piece is well coated, then refrigerate while you prepare the tartar sauce.
  4. Mix the finely minced gherkin, rinsed onion, hard-boiled egg, Japanese mayonnaise, lemon juice, whole milk, sugar, ketchup, and a pinch of salt and pepper in a bowl. Whisk until smooth, adjusting seasoning as needed.
  5. Combine soy sauce, vinegar, sugar, mirin, and split dried red chili pepper in a saucepan, heating gently until the sugar dissolves completely, creating a flavorful glaze.
  6. Heat cooking oil in a frying pan over medium heat. Fry the chicken until golden brown and cooked through, draining on paper towels to remove excess oil.
  7. Toss the crispy chicken in the Nanbanzu sauce while still hot, allowing it to absorb the flavors.
  8. Serve the Chicken Nanban hot, garnished with tartar sauce and parsley for freshness.

Notes

Let the chicken marinate for at least 30 minutes for improved flavor. For a lighter coating, reduce the amount of flour and cornstarch.

Nutrition

Find it online: https://sousviderecipe.com/authentic-chicken-nanban-japanese-tartar-sauce/