Chicken Nanban Bento Recipe

Last night i whipped up some Chicken Nanban Bento and gotta say its a flavor explosion—with crispy fried chicken drenched in tangy nanban sauce and a splash of creamy tartar that totally turned my everyday dinner into a wild taste party.

I love making Chicken Nanban Bento cuz its mix of flavors really hits the spot. I use fresh chicken thighs marinated in soy, sake and grated ginger then coated in flour, egg and panko so its crunch is awesome.

My nanban sauce with rice vinegar, mirin and sugar gives it a tangy kick.

Ingredients

• Boneless Chicken Thighs: High-protein, juicy meat that forms a hearty, flavorful base.
• Soy Sauce: Provides saltiness and rich umami flavors essential for the marinade.
• Grated Ginger: Adds a zingy, spicy-sweet kick that brightens the overall dish.
• Panko Breadcrumbs: Offers a light, crunchy coating that enhances texture with each bite.
• Mirin: A slightly sweet rice wine that balances tangy and savory notes.
• Japanese Mayo: Creamy and rich, it mellows the spicy tang of nanban sauce.
• Rice Vinegar: Adds sour notes that lift savory flavors in every bite.

Ingredient Quantities

• 500g boneless chicken thighs
• Salt to taste
• Black pepper to taste
• 1 tbsp soy sauce (for marinade)
• 1 tbsp sake (for marinade)
• 1 tbsp grated ginger (for marinade)
• 1/2 cup all-purpose flour (for coating)
• 1 egg, lightly beaten (for coating)
• 1/2 cup panko breadcrumbs (for coating)
• 2 tbsp soy sauce (for nanban sauce)
• 3 tbsp rice vinegar (for nanban sauce)
• 2 tbsp mirin (for nanban sauce)
• 2 tbsp sugar (for nanban sauce)
• 2-3 tbsp dashi stock or water (for nanban sauce)
• 1/2 cup Japanese mayo (for tartar sauce)
• 1 tbsp finely chopped pickles (for tartar sauce)
• 1 tbsp finely chopped onion (for tartar sauce)
• 1 tsp lemon juice (for tartar sauce)
• 2 cups steamed rice (for bento)
• Shredded cabbage (for garnish)
• Lemon wedges (for garnish)
• Pickled vegetables, optional (for bento)

How to Make this

1. Start by cutting the chicken thighs into even pieces if needed and season them with salt and pepper. Then add 1 tbsp soy sauce, 1 tbsp sake, and 1 tbsp grated ginger. Let it marinate for about 15 minutes.

2. In three separate bowls, set up your coating station. Put 1/2 cup all-purpose flour in the first bowl, lightly beaten egg in the second, and 1/2 cup panko breadcrumbs in the third.

3. Dredge each piece of chicken first in the flour, then dip in the egg, and finally coat thoroughly with the breadcrumbs.

4. Heat up enough oil in a frying pan so the chicken can fry properly. Once the oil is hot, fry the chicken pieces until they are golden brown and cooked through.

5. While your chicken is frying, stir together 2 tbsp soy sauce, 3 tbsp rice vinegar, 2 tbsp mirin, 2 tbsp sugar and 2-3 tbsp dashi stock or water in a small saucepan. Let it come to a simmer until the sugar dissolves.

6. When the chicken is done, remove it from the oil and let it drain on some paper towels. Then toss the fried chicken gently in the warm nanban sauce.

7. In another bowl, mix 1/2 cup Japanese mayo, 1 tbsp finely chopped pickles, 1 tbsp finely chopped onion, and 1 tsp lemon juice to make the tartar sauce.

8. Place 2 cups of steamed rice into your bento box or serving plate. Arrange some shredded cabbage on top for a fresh crunch.

9. Lay the sauced chicken pieces neatly over the rice. Drizzle a little of the tartar sauce on the chicken or serve it on the side.

10. Garnish with lemon wedges and a side of pickled vegetables if you like. Serve warm and enjoy your Chicken Nanban Bento!

Equipment Needed

1. Chef’s knife – For cutting the chicken into even pieces.
2. Cutting board – A sturdy board to work on while prepping your chicken and veggies.
3. Three mixing bowls – One for flour, one for the beaten egg, and one for the panko breadcrumbs.
4. A separate bowl – To marinate the chicken with soy sauce, sake, and ginger.
5. Frying pan – Big enough so you can fry the chicken pieces evenly.
6. Tongs or a slotted spoon – Useful for turning the chicken and taking it out of the oil.
7. Small saucepan – For making the nanban sauce.
8. Measuring cups and spoons – To accurately measure ingredients like flour, panko, soy sauce, rice vinegar, and others.
9. Whisk or fork – To lightly beat the egg and mix sauces.
10. Paper towels and a plate – For draining the fried chicken.
11. Rice cooker or steamer – If you plan to steam your rice fresh for the bento.
12. Bento box or serving plate – To arrange the chicken, rice, and garnish neatly.

FAQ

• Q: Can I use different cuts of chicken for this recipe?
  
  A: Sure, you can use chicken breasts or even drumsticks if you prefer, but be aware they might cook differently so you may need to adjust cooking time.
• Q: How do I know when the chicken is cooked through?
  
  A: The chicken should be golden and crispy on the outside, and when you cut into it, the meat is no longer pink. If using a thermometer, aim for an internal temperature of 75°C/165°F.
• Q: Can i make the nanban sauce less tangy?
  
  A: Yes, you can adjust by reducing the rice vinegar a bit or adding a touch more sugar if you like a sweeter balance.
• Q: Is it ok to fry the chicken in a different oil?
  
  A: Of course, you can use any neutral oil like vegetable or canola oil. Just be careful not to let the oil get too hot, which can burn the breadcrumbs.
• Q: Can i prepare parts of this recipe ahead of time?
  
  A: Yeah, you can marinate the chicken and even mix the sauces ahead of time. Its best to fry the chicken right before serving so it stays crispy.

Chicken Nanban Bento Recipe Substitutions and Variations

• For the chicken, you can use boneless chicken breasts if you dont mind a leaner texture though you may need to adjust the cooking time a bit.
• If you dont have sake for the marinade, try a splash of dry sherry or even a light white wine to give it that subtle flavor kick.
• Instead of mirin in the nanban sauce, mix a little extra sugar with a splash of rice vinegar to mimic the sweet tanginess.
• No dashi stock? You can substitute with water mixed with a pinch of dashi powder which works pretty well.
• If Japanese mayo isn’t available, regular mayo with a few drops of lemon juice can be used as a decent substitute.

Pro Tips

1. If you have time, let the chicken marinate a little longer so all that tasty flavor really seeps in. Just be careful not to overdo it or the texture might change a bit.

2. When you coat your chicken, make sure each piece is completely covered in flour, egg and panko. If the chicken is too wet, the breading might not stick well so pat it dry a little first.

3. Don’t crowd the frying pan. Fry the chicken in batches and check that the oil is done heating before you add more so you get a nice crispy coat every time.

4. After frying, let the chicken drain on some paper towels then toss immediately in the warm nanban sauce. This helps the flavor stick and keeps the chicken from getting soggy later on.