Our Family's Chicken Nanban

Our Family's Chicken Nanban

Chicken Nanban was created in Miyazaki. The chicken soaked in a sweet and sour sauce combined with the tartar sauce is superb! Both adults and kids love the taste.

Ingredients: 4-5 servings

Chicken Thigh or Breast Meat
Cake flour
as needed
Beaten egg
Vegetable oil (for deep frying)
as needed
Tartar Sauce (Recipe ID: 2020806)
as needed
* Or Plum Tartar Sauce (Recipe ID: 2225110)
as needed
Nanban Sauce:
70-100 ml
75 ml
●Soy sauce
50 ml
2 tablespoons
2 tablespoons
1 tablespoon
1/2 teaspoon
a small amount
●Red chili pepper
1 or 2, as desired


1. Nanban sauce: Combine all of the ingredients marked by ●, and heat until the sugar dissolves. (Make sure not to reduce the liquid too much)
2. Cut off the excess fat from the meat and cut into bite-sized pieces.
3. Coat the chicken in flour, shaking off any excess.
4. Dip the chicken in the beaten egg.
5. Fry the chicken in 180℃ oil.
6. Once the chicken has turned golden brown, drain the pieces on paper towels to remove the excess oil.
7. Soak in the nanban sauce while it's still hot. Make sure to coat all sides evenly.
8. Place the chicken on a plate, and cover with plenty of tartar sauce. It's done.

Story Behind this Recipe

When I was living in Miyazaki for University, there were a number of delicious chicken nanban restaurants around. Through a lot of trial and error in trying to replicate that flavor at home, I finally settled on this recipe.