Chicken Nanban
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 18
About this dish
In Miyazaki, chicken breast fried in an egg coating is dipped into warm, sweet-sour nanban vinegar and then topped with cold tartar sauce.
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Unlike ordinary fried chicken, the coating ends up moist rather than crisp. The tartar sauce has chopped boiled egg, cucumber and onion in it, enough to give it some crunch.
Ingredients
Instructions
- 1
Mix 36g mayonnaise, 2g ketchup, 3g tartar sauce sugar, 10g chopped boiled egg, 20g cucumber, and 20g onion.
Keep the tartar sauce chilled.
- 2
Combine 18g dark soy sauce, 18g light soy sauce, 9g mirin, 30g rice vinegar, 30g nanban vinegar sugar, and 1 pinch shichimi.
Bring once to a boil over medium heat, then turn off the heat.
- 3
Flatten 240g chicken breast to an even thickness and season with 0.4g salt and 0.4g pepper.
Coat lightly with 20g cake flour and shake off loose flour.
- 4
Dip the floured chicken in 34g beaten egg to coat every side.
Heat 500ml frying oil to 170C and fry until the coating is golden and the center of the chicken reaches 75C.
- 5
Drain the fried chicken briefly, then place it straight into the warm nanban vinegar.
Turn to soak the egg coating on both sides, remove, and rest for 2 minutes.
- 6
Slice the chicken, arrange it on a plate, and spoon over the chilled tartar sauce.
Serve while the nanban vinegar has moistened the coating but the chicken is still tender.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「みやざきの郷土料理 へらしおレシピ」 （宮崎県食生活改善推進協議会） · Checked: 2026-08-11
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