Chicken Nanban Recipe
I love Fried Chicken, but you know what is even better than fried chicken? A fried chicken with a tangy sauce and served with homemade tartare sauce.
I first learnt about this dish while dining at a japanese restaurant in Ashfield. I was feeling like my usual karaage chicken with kewpie but I knew I wanted some fried chicken of some sort.
So, what the difference between Chicken Nanban compared to other types of Japanese fried chicken? It’s the flour and egg coating. This coating protects the meat from drying out while also forming a light, yet crunchy coating that helps to soak up the tangy sauce perfectly. Then topped with the tartare is just sensational *chefs kiss*.
Chicken Nanban (Fried Chicken with Japanese-style Tartare Sauce)
I love Fried Chicken, but you know what is even better than fried chicken? A fried chicken with a tangy sauce and served with homemade tartare sauce.
Ingredients
For the fried chicken
- 2 c vegetable oil for frying
- 500 g chicken thighs boneless or skinless
- 1/4 c all-purpose flour for dusting
- 1 large egg
Nanban Sauce
- 2 tbsp usukuchi soy sauce light color , not low sodium
- 2 tbsp sake
- 2 tbsp granulated sugar
- 2 tbsp rice wine vinegar
- 1/2 tsp grated ginger
Tartare Sauce
- 1 medium hard-boiled egg peeled and finely chopped
- 1/4 c onion finely chopped
- 1 scallion minced
- 4 tbsp mayonnaise (Japanese mayo works best or bestfoods is good too)
- 1/4 c sweet gherkins
- 1 tsp lemon Juice optional
- 1 pinch white pepper to taste
- 1 pinch salt to taste
Instructions
Making the Nanban Sauce
- Combine all Nanban sauce ingredients except rice vinegar in a small saucepan, bring to boil
- Add the rice vinegar and turn the heat off and set aside.
Frying the Chicken
- Place the thigh meat on a chopping board, remove excess fat, and cut them to bite size pieces.
- Place the thigh meat on a chopping board, remove excess fat, and cut them to bite size pieces.
- Marinate in soy sauce and sake in a bowl for about 20 minutes.
- Add egg and flour to the bowl and mix them well to coat the chicken pieces.
- Heat oil in a frying pan to 356°F/180°C.
- Slide the egg mixture coated chicken thighs in the pan and deep fry for 3-4 mins or until golden brown.
- Dunk the deep fried chicken in the Nanban sauce and serve it with some tartar sauce drizzled over it.