Chicken Nanban Recipe

There’s just something soul-satisfying about diving into the perfect balance of crispy fried chicken, tangy sauce, and a touch of creamy tartar, and trust me, this dish hits every single mark. Let’s transform these humble chicken thighs into a culinary adventure that’ll have everyone asking for seconds.

Chicken Nanban is a delightful Japanese dish, and one that I love. It features tender, juicy, skinless, boneless chicken thighs that are lightly seasoned with salt and pepper.

The chicken is coated in flour and egg, then deep-fried (as we say in my family, a bare minimum of oil) to perfection, such that the cooking and the ingredients used do not mask or overwhelm the clean flavors of the dish. I think the tangy marinade, with soy sauce, rice vinegar, and a hint of sweetness from sugar, beautifully complements the crispy texture of the chicken.

And the accompanying tartar sauce, with mayonnaise, Dijon mustard, and a touch of lemon juice, adds a rich, creamy element to the dish that elevates it to the next level.

Chicken Nanban Recipe Ingredients

• Chicken Thighs: Rich in flavor and protein, juicy when fried.
• Soy Sauce: Adds umami and saltiness, deepens dish flavor.
• Rice Vinegar: Offers a mild acidity, balancing with a sweet note.
• Eggs: Bind ingredients, add protein, enrich the taste.
• Cabbage: Provides crunch, nutrients, and dietary fiber.
• Mayonnaise: Adds creaminess, enhances richness of tartar sauce.
• Mirin: Sweet rice wine, adds sweetness and depth.
• Lemon Juice: Brightens flavors with acidity and citrus freshness.

Chicken Nanban Recipe Ingredient Quantities

• 4 boneless, skinless chicken thighs
• Salt and pepper to taste
• 1/2 cup flour
• 2 large eggs, beaten
• Vegetable oil, for frying
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 3 tablespoons sugar
• 1 tablespoon sake
• 1 tablespoon mirin
• 2 cups cabbage, finely shredded
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 hard-boiled eggs, chopped
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• Salt and pepper, to taste (for tartar sauce)

How to Make this Chicken Nanban Recipe

1. Both sides of the chicken thighs should be seasoned with salt and pepper.

2. Dredge the chicken in flour, shaking off any excess. Dip each piece into the beaten eggs, ensuring full coverage.

3. Vegetable oil should be heated in a large frying pan, over medium to medium-high heat. Cook the chicken in this oil until it is golden brown and cooked through. This will take approximately 5-7 minutes on each side. Remove it from the heat and let it drain on a plate lined with paper towels.

4. In a small saucepan, join together soy sauce, rice vinegar, sugar, sake, and mirin. Place over medium heat until the sugar dissolves, then let the sauce cool down a little.

5. Immerse the fried chicken in the sauce you prepared earlier, turning it so that sauce coats it completely. Let the chicken soak in the sauce for a few minutes to take on as much flavor as it can.

6. Combine mayonnaise, Dijon mustard, chopped hard-boiled eggs, chopped parsley, and lemon juice in a bowl to make the tartar sauce. Season with salt and pepper to taste.

7. Shred the cabbage finely and use it to line the serving plates as a bed for the chicken.

8. Take the chicken out of the sauce and cut it into small, manageable pieces.

9. On each plate, atop the cabbage, arrange the slices of chicken.

10. Spoon the tartar sauce over the chicken and garnish with more parsley. Serve right away.

Chicken Nanban Recipe Equipment Needed

1. Large frying pan
2. Small saucepan
3. Mixing bowl
4. Plate lined with paper towels
5. Tongs or slotted spoon
6. Whisk or fork (for beating eggs)
7. Shallow dish or bowl (for flour and eggs)
8. Cutting board
9. Sharp knife
10. Measuring cups and spoons
11. Spoon (for tartar sauce)

FAQ

• Q1: Can I use chicken breast instead of chicken thighs?You can use chicken breast instead of thighs, but note that breast meat can be a bit dry. Adjust the cooking so that it’s done but not dry.
• Q2: What is the purpose of soaking the chicken in the sauce after frying?A: Infusing the chicken with flavor on two fronts, the savory and the tangy, is what makes the nanban so irresistible. And soaking the fried chicken in the sauce after it has passed, blessedly, through the fryer is the way to go.
• Q3: Can I make the tartar sauce in advance?A: Certainly! The tartar sauce can be made a day in advance and kept in the refrigerator until you’re set to serve.
• Q4: Is there an alternative to using sake and mirin?You can substitute sake with white wine or water mixed with a little sugar. Keep the ratio of sake to water the same as when using sake.
• Q5: Can this recipe be baked instead of fried?A: Yes, the chicken can be baked in an oven preheated to 400°F (200°C) until it is cooked all the way through and has taken on a somewhat crispy exterior, though the texture will be quite different from that of fried chicken.
• Q6: How should I serve Chicken Nanban?A: Serve it piping hot over a nest of fine-cut lettuce with a big ol’ dollop of tartar sauce on top for the full effect.
• Q7: Can the mayonnaise be substituted in the tartar sauce?A: Greek yogurt or sour cream can be used as a lighter alternative to mayonnaise in the tartar sauce.

Chicken Nanban Recipe Substitutions and Variations

For a leaner option, substitute boneless, skinless chicken thighs with boneless, skinless chicken breasts.
Apple cider vinegar can be used in place of rice vinegar, but the resulting flavor will be different.
Dry white wine can be substituted for sake in equal amounts.
You can substitute mirin with 1 tablespoon of sugar and a splash of dry sherry.
If you want a bolder flavor in your tartar sauce, substitute spicy brown mustard for the Dijon mustard.

Pro Tips

1. Marinate Ahead of Time For even more flavorful chicken, try marinating the chicken thighs in the soy sauce mixture for about 30 minutes before dredging. This can enhance the flavor profile of the dish.

2. Double Fry for Extra Crispiness Consider double frying the chicken. After the initial frying and draining, let the chicken rest for a few minutes and then fry it again for an additional 2-3 minutes. This technique results in an extra-crispy coating.

3. Use a Thermometer for Perfect Heat Maintain the oil temperature with a thermometer between 350-375°F (175-190°C) to ensure that the chicken cooks evenly and doesn’t absorb excess oil.

4. Chill the Tartar Sauce Prepare the tartar sauce in advance and let it chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld together beautifully and provides a refreshing contrast to the hot chicken.

5. Toast and Serve For a delightful crunch, consider toasting the shredded cabbage lightly in a dry pan for a minute or two before using it as a bed for the chicken. This adds an interesting texture to the dish.