Non-Fried Chicken Nanban with Chicken Breast

Non-Fried Chicken Nanban with Chicken Breast

This easy chicken nanban (chicken in vinegar sauce) stays soft even the next day!


Chicken breasts
2 teaspoons
3 tablespoons
For the sauce:
Sugar, soy sauce and vinegar
3 tablespoons each
Tartar Sauce
3 to 4 tablespoons


1. Finely chop the onion and microwave at 600 W for about 30 seconds. Make 2 boiled eggs and finely chop them as well. Mix the onion and the boiled eggs with mayonnaise to make the tartar sauce.
2. With a fork, pierce some holes on the surface of the chicken breast. Cut it into your preferred sizes and rub some sugar on them (about 1/2 teaspoon of sugar per side).
3. Place the chicken from Step 2 into a plastic bag and chill it for at least 30 minutes in the refrigerator.
4. In the plastic bag from Step 3, add the katakuriko to coat the chicken evenly. Heat the oil on a skillet and pan-fry the chicken over medium heat.
5. Cover the skillet and cook through until chicken is golden brown on both sides.
6. Coat the chicken with the sauce and serve it with the tartar sauce, and enjoy!

Story Behind this Recipe

Someone told me that the chicken becomes tender by coating it with sugar. So I tried this method and made this chicken nanban. It was tender even the next day after warming up in microwave!