Sweet and Sour Fried Chicken with Tartare Sauce (Chicken nanban)

Chicken nanban is a popular fried chicken dish that originated in Miyazaki Prefecture. The sweet and sour marinade and the tartare sauce are a match made in heaven!

Sweet and Sour Fried Chicken with Tartare Sauce (Chicken nanban)
Photographed by Keiko Baba


Recipe by
Akiko Watanabe

Average

Chicken

Vegetables

Eggs

630kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 chicken thigh (260 g)
  • 1 egg

  • [Marinade]

    • 2 tbsp soy sauce
    • 2 tbsp rice vinegar
    • 1 tbsp sugar

  • [Tartare sauce]

    • 1/2 hard-boiled egg (coarsely minced)
    • 4 tbsp mayonnaise
    • 3 sweet pickled rakkyo shallots (coarsely minced; store-bought)

  • [Garnish]

    • 1 leaf cabbage (shredded)
    • 1 tomato (small; cut into wedges)
    • 1/2 cucumber (diagonally sliced)
  • A pinch of salt
  • A pinch of pepper
  • A pinch of flour
  • Oil for deep frying, as needed

Directions

1

Butterfly the chicken so it is half its original thickness. Cut into 8 pieces and season with salt and pepper.

2

Mix the [Marinade] ingredients in a tray. Combine the [Tartare sauce] ingredients.

3

Dust the chicken with flour and dip generously in beaten egg. Deep-fry for 3-4 minutes in oil heated to 160°C until golden brown. Drain, then cover with the [Marinade] right away.

Advice

Dipping the chicken in beaten egg adds extra flavor and umami. Deep-fry at a low temperature, then cover with the sweet and sour marinade right away to make sure the flavor seeps in.

4

Plate up along with the [Garnish] and serve with [Tartare sauce].