Chicken Nanban雞肉南蠻
Chicken Nanban is a popular Japanese dish featuring deep-fried chicken (often thighs) coated in a sweet and sour sauce, typically served with a generous dollop of rich tartar sauce. It's known for its tender chicken, crispy coating, and the delightful contrast of sweet, sour, and creamy flavors.
01Ingredients
- 500g chicken thighs, boneless, skin-on
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 1 large egg, beaten
- 100g potato starch or cornstarch
- Vegetable oil, for deep frying
- 4 tbsp soy sauce
- 4 tbsp rice vinegar
- 4 tbsp sugar
- 2 tbsp mirin
- 1/2 small onion, finely diced
- 1 hard-boiled egg, finely chopped
- 3 tbsp mayonnaise
- 1 tbsp milk (optional, for thinner sauce)
- 1 tsp lemon juice
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Nutrition (per serving)612kcal
- Protein38.2g
- Carbs42.8g
- Fat32.5g
Fiber 0.3 gSodium 892 mg
02Steps
- Prepare the chicken: Pat chicken thighs dry with paper towels. Season both sides with salt and black pepper.
- Dredge the chicken: Lightly coat chicken thighs in all-purpose flour, shaking off excess. Dip into beaten egg, then coat thoroughly with potato starch/cornstarch.
- Make the sweet and sour sauce: In a small saucepan, combine soy sauce, rice vinegar, sugar, and mirin. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and set aside.
- Make the tartar sauce: In a small bowl, combine diced onion, chopped hard-boiled egg, mayonnaise, milk (if using), lemon juice, and chopped fresh parsley. Season with salt and black pepper to taste. Mix well and refrigerate until serving.
- Heat vegetable oil for deep frying in a large pot or deep fryer to 170°C (340°F).
- Carefully deep-fry the chicken thighs for about 5-7 minutes per side, or until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding.
- Remove fried chicken from oil and drain on a wire rack. While still hot, immediately dip each piece of chicken into the sweet and sour sauce, ensuring it's fully coated. Let excess sauce drip off.
- Serve the coated chicken hot, topped with a generous spoonful of the prepared tartar sauce. Garnish with extra fresh parsley if desired.
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