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Chef's Chicken Nanban

Sep. 13, Fri. 2019

Authentic Japanese Cooking

Chef's Chicken Nanban

chikin nanban

  • Chicken


Ingredients (Serves 3 to 4)

250 g chicken breast
2 eggs, beaten
shredded lettuce
cherry tomatoes
salt and pepper

For the sweet vinegar marinade:
100 ml rice vinegar
3 tbsp sugar
1/5 tsp salt
2 tsp soy sauce

For the tartar sauce:
70 g onion
30 g pickled cucumber
1 boiled egg, mashed
90 g mayonnaise
salt and pepper
2 tsp lemon juice


  1. 1. Make the sweet vinegar marinade: In a bowl, combine the rice vinegar, sugar, salt, and soy sauce, and stir to mix until the sugar dissolves.
  2. 2. Finely chop the onion to be used for the tartar sauce, and add salt. When the onion becomes tender, rinse, then wrap in a paper towel and firmly squeeze out the excess moisture.
  3. 3. Make the tartar sauce: In another bowl, combine the chopped onion, pickled cucumber, mashed egg, mayonnaise, salt, pepper, and lemon juice, and stir to mix.
  4. 4. Cut the chicken into sogi-giri slices, and season with salt and pepper.
  1. 5. Dredge the sliced chicken in flour, making sure to coat the entire surface of each slice of chicken.
  2. 6. Preheat oil for deep-frying to 170°C. Dip the slices of chicken in beaten egg, then deep-fry until both sides are golden brown and the fried chicken becomes fragrant.
  3. 7. When the chicken is cooked, drain, using a paper towel to soak up the excess oil.
  4. 8. Place the freshly fried chicken into the sweet vinegar marinade, and let soak for about 30 sec.
  1. 9. Make a layer of shredded lettuce on a serving plate, then arrange the chicken on top.
  2. 10. Garnish with cherry tomatoes, top with tartar sauce, and serve.