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Chicken Nanban

Name: Chicken Nanban
Prep time: PT25 minutes
Cook time: PT20 minutes
Total time: PT45 minutes
Yield: 2
Cuisine: Japan
Ingredients: 400 g Boneless, skinless chicken thighs (Cut into bite-sized pieces (about 2-3 cm).); 1/2 cup All-purpose flour (For dredging. Adjust as needed.); 1 large Egg (Lightly beaten.); for frying undefined Vegetable oil (About 2-3 cm deep in a pot or wok.); 60 ml Rice vinegar (About 1/4 cup.); 2 tbsp Soy sauce; 3 tbsp Granulated sugar; for serving undefined Tartar sauce (Generous amount.); for serving undefined Optional garnish (Shredded lettuce, chopped parsley, or lemon wedges.)

Tender, juicy fried chicken thighs coated in a light batter, then bathed in a tangy-sweet nanban sauce and served with a dollop of creamy tartar sauce. A beloved specialty from Miyazaki Prefecture.

準備時間25 minutes

調理時間20 minutes

合計時間45 minutes

分量2

難易度Easy

2件の編集· Feb 8

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🧂 材料

400 g Boneless, skinless chicken thighs(Cut into bite-sized pieces (about 2-3 cm).)
1/2 cup All-purpose flour(For dredging. Adjust as needed.)
1 large Egg(Lightly beaten.)
for frying Vegetable oil(About 2-3 cm deep in a pot or wok.)
60 ml Rice vinegar(About 1/4 cup.)
2 tbsp Soy sauce
3 tbsp Granulated sugar
for serving Tartar sauce(Generous amount.)
for serving Optional garnish(Shredded lettuce, chopped parsley, or lemon wedges.)

👨‍🍳 作り方

1
Prepare the Nanban Sauce: In a small saucepan, combine the rice vinegar, soy sauce, and sugar. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Bring to a gentle simmer, then remove from heat and set aside. The sauce should be slightly warm when you dip the chicken.
⏱️ 5 minutes
2
Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps the coating adhere better. Place the flour in a shallow dish or plate. In a separate shallow dish, lightly beat the egg. Dredge each chicken piece first in the flour, shaking off any excess, then dip it into the beaten egg, ensuring it's fully coated. Place the coated chicken on a clean plate.
⏱️ 10 minutes
3
Fry the Chicken: Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches approximately 170°C (340°F). Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pot (fry in batches if necessary). Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through. The chicken should sound crisp when tapped.
⏱️ 15 minutes
4
Soak the Chicken: While the chicken is still hot and freshly fried, immediately transfer it to the prepared nanban sauce. Let the chicken soak in the sauce for at least 1-2 minutes, turning to ensure all sides are coated and have absorbed some of the flavor. The hot chicken will absorb the sauce beautifully.
⏱️ 2 minutes
5
Serve: Arrange the nanban chicken on serving plates. Top generously with tartar sauce. Garnish with shredded lettuce, chopped parsley, or serve with lemon wedges for an extra burst of freshness, if desired.
⏱️ 3 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure the chicken is hot when dipping into the nanban sauce for optimal flavor absorption.
✓Don't skip the tartar sauce; its creamy richness perfectly balances the tangy chicken.
✓This dish is a proud specialty of Miyazaki Prefecture, known for its delicious fried chicken preparations.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a lighter version, consider air-frying the chicken.
Experiment with different types of vinegar for the nanban sauce (e.g., black vinegar for a deeper flavor).
Fish Nanban: Substitute chicken with firm white fish fillets (like cod or tilapia) cut into pieces.