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Popular Chicken Nanban

Popular Chicken Nanban

Enjoy tender and juicy chicken. This dish is popular with children and traveling visitors.

Ingredients: 2 to 3 servings

Chicken thighs (chopped into bite-sized pieces)
2 fillets
Plain cake flour
as needed
Eggs
2
Oil
for frying
☆ Sugar
60 g
☆ Vinegar
100 ml
☆ Soy sauce
50 ml
☆ Water
25 ml (a little over 1 tablespoon)
Eggs (hard boiled)
3
Onions (finely chopped)
1/6
Pickles (minced)
1 tablespoon (to taste)
Parsley (finely chopped)
1 tablespoon (to taste)
Mayonnaise
4 to 5 tablespoons
White wine or sake (optional)
1 teaspoon
Lemon juice
1/8 of a lemon
Salt and pepper
to taste

Steps

1. Prepare the tartar sauce. Boil the egg for 8 to 10 minutes, finely mince, then put them in a bowl. Mince the onion and soak in water.
2. Mince the pickles and parsley, then add to the bowl from Step 1. Add the lemon juice and white wine.
3. Drain the onion and soak excess water with a paper towel. Add the onion to the bowl, then add mayonnaise, salt, and pepper, and mix. There you have the tartar sauce.
4. Prepare the sweet vinegar sauce. Put the ☆ ingredients in a sauce pan, then heat. Bring to a boil, then turn off the heat.
5. Beat the eggs in a bowl. Chop the chicken into bite-sized pieces, coat in flour, then dredge in the beaten eggs.
6. Heat oil in a frying pan on medium heat. Deep fry the chicken in oil heated to 180°C. Flip over the pieces occasionally and cook through thoroughly.
7. Dunk the fried chicken in the sweet vinegar sauce. It should sizzle at this point. Allow the sauce to absorb into the coating, then transfer to a serving plate.
8. Serve the chicken coated in the sweet vinegar sauce with a generous amount of tartar suace, then serve.

Story Behind this Recipe

Chicken nanban is a specialty of my native Miyazaki Prefecture. It's a family recipe I learned from my grandmother.