Authentic Chicken Nanban
A magnificent culinary creation from Miyazaki. Incredibly juicy fried chicken is briefly submerged in a sweet-and-sour soy vinegar marinade (Nanban sauce), then served heavily slathered in a rich, chunky, homemade egg tartar sauce.
Ingredients
- 1 lb Boneless chicken thighs
- Salt and pepper
- 1/4 cup All-purpose flour
- 1 Large egg beaten
- Vegetable oil for frying
- For Nanban Sauce: 3 tbsp Soy sauce
- 3 tbsp Rice vinegar
- 2 tbsp Sugar
- For Tartar Sauce: 2 Hard-boiled eggs chopped
- 1/4 cup Onion finely minced
- 1/2 cup Japanese Mayonnaise
- 1 tsp Lemon juice
Instructions
- Make the Tartar Sauce: Soak the minced onion in cold water for 10 minutes to remove harshness, then squeeze it totally dry. In a bowl, mash the hard-boiled eggs. Fold in the squeezed onions, mayonnaise, and lemon juice until chunky and rich.
- Make the Nanban Sauce: In a small saucepan, combine the soy sauce, rice vinegar, and sugar. Heat gently until the sugar dissolves. Turn off the heat and keep the sauce warm.
- Prepare and Fry Chicken: Cut the chicken into large chunks. Season with salt and pepper. Dredge completely in flour, then dip into the beaten egg. Heat 1 inch of oil to 340°F (170°C). Fry the chicken for 5 to 6 minutes until deeply golden and cooked through. Drain briefly on a wire rack.
- Dip in Nanban Sauce: While the chicken is still piping hot, immediately drop the fried pieces directly into the warm Nanban sauce. Let them soak for 30 seconds, turning once, so the crust absorbs the sweet-and-sour flavor.
- Serve: Transfer the glazed chicken to a plate. Heavily smother the top of the hot chicken with the cold, chunky tartar sauce. Serve immediately with shredded cabbage.
Tried this recipe?Let us know how it was!