How To Make Chicken Nanban (Fried Chicken With Tartar Sauce)
Chicken Nanban is a local dish from Miyazaki Prefecture, located in the southern part of Japan. What makes Chicken Nanban so popular is the perfect combination of chicken, sweet vinegar sauce, and tartar sauce. This sweet, sour, and creamy sauce pairs well with deep-fried juicy chicken and Japanese staple food, steamed rice.
The origin of Chicken Nanban dates back to the 1950s in the Showa era. Originally, it was created as a meal provided by the employer at a restaurant in Nobeoka City. At that time, it was served as fried chicken soaked in sweet vinegar sauce, but gradually the style changed, and it has since been served garnished with tartar sauce on top.
Let’s delve into the name of the dish. The word “Nanban” has several meanings, one of which refers to the Portuguese or their culture. Chicken Nanban is named after their food culture, in which ingredients are soaked in sweet vinegar sauce (marinade). In Japan, “Nanban” also refers to chili pepper and Japanese leek. You can find the word in Japanese dishes such as “Curry Nanban” and “Nanban-zuke.”
Now, Chicken Nanban is not only a local dish of Miyazaki Prefecture but also enjoyed all over Japan, at home, in restaurants, and in school lunches. Thanks to convenience stores and bento shop chains adopting Chicken Nanban as a menu item, it has spread widely across Japan.
Chicken Nanban is different from Karaage or Chicken Katsu in terms of the crust. The exterior of Karaage and Chicken Katsu are commonly crispy and crunchy, while the exterior of Chicken Nanban is soft as it is made from egg batter. The deep-fried egg batter absorbing the sauce makes it unique among deep-fried chicken dishes.
While it may seem like you need many ingredients to make, it’s much easier to prepare than you think. Give it a try and enjoy another Japanese taste at home!
Overview
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Total servings: 2
Difficulty: Easy
Ingredients
- 300 g Chicken Thigh
- 1 Egg (beaten)
- 2 Tbsp All Purpose Flour
- Cooking Oil, as needed
- 100ml Water
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 20 g Cucumber (Chopped) (for tartar sauce)
- 20 g Onion (Chopped) (for tartar sauce)
- 1 Boiled Egg (for tartar sauce)
- 2.5 Tbsp Mayonnaise (for tartar sauce)
- 1 tsp Ketchup (for tartar sauce)
- 1/4 tsp Sugar (for tartar sauce)
- Salt and Pepper, to taste (for tartar sauce)
- 1 Tbsp Soy Sauce (for nanban sauce)
- 2 Tbsp Sugar (for tartar sauce)
- 1 Tbsp Mirin (for tartar sauce)
- 2 Tbsp Rice Vinegar (for tartar sauce)
- Sliced Chili Pepper (optional)
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