Chicken Nanban Recipe ( チキン南蛮 )

Name: Chicken Nanban Recipe ( チキン南蛮 )
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 medium-boiled Egg; 2 tablespoons Japanese Mayonnaise; Half Scallion; 1 tablespoon Celery; 1 teaspoon Lemon Juice; 0.5 teaspoon Whole Grain Mustard; Pinch of Lemon Zest; Ground White Pepper; 1 Salt; 2 tablespoon Susukuchi Soy Sauce; 2 tablespoons Rice Vinegar; 2 tablespoons Granulated Sugar; 2 tablespoons Sake; 0.5 teaspoon fresh Ginger; Vegetable oil; 2 Boneless skin-on Chicken Thighs; 0.25 cup All-Purpose Flour for dusting; 1 jumbo Egg

Recipes > Japanese Recipes > Japanese Main Dishes

Japanese Chicken Nanban Recipe ( チキン南蛮 )

Photo: Sara Harris

TRADITIONAL JAPANESE RECIPE: On the southern island of Kyushu, there's a small town called Nobeoka, and not far from the main station, Nobeoka Station, there's a small restaurant that claims to be the creator of Chicken Nanban (チキン南蛮). No-one really knows who really invented Chicken Nanban, but somehow this small restaurant is now worlwide famous and I think we should thank them for this Chicken Nanban Recipe.

Or... we should just thank the Portuguese... because as it usually happens, many famous Japanese dishes, Chicken Nanban has foreign roots too.

According to the its 'creator', it was inspired by a dish called Nanbanzuké, which is made with fried fish and onions soaked in a sweet vinegar sauce.

The Portuguese brought Peixe Frito de Escabeche to Japan in the mid 17th century. The term “nanban” was originally used to refer to these European traders and missionaries, so nanbanzuké simply means “soaked European-style”.

Chicken Nanban is always served with Japanese Tartar Sauce and some thinly shredded cabbage on the side. Chicken Nanban Teishoku (定食 – set meal), it also typically includes a bowl of rice and miso soup.

We wouldn't recommend Chicken Nanban for bento. Avoid taking risks with eggs. Just cook it and enjoy it right away!

Skill Level:	Time: 45 Minutes
Price:	Serves: 2-4 People

Ingredients:

Conversions

Metric:

Tartar Sauce:

1 medium-boiled Egg
( peeled and finely chopped )

28gr Japanese Mayonnaise

Half Scallion
( minced )

7.5gr Celery
( finely chopped )

5gr Lemon Juice

2.5gr Whole Grain Mustard

Pinch of Lemon Zest
( from half Lemon )

Ground White Pepper
( to taste )

1 Salt
( to taste )

Nanban Sauce:

32gr Susukuchi Soy Sauce
( light color - not low sodium )

30gr Rice Vinegar

25gr Granulated Sugar

15gr Sake

1gr fresh Ginger
( grated )

Chicken:

Vegetable oil
( for frying )

450gr Boneless skin-on Chicken Thighs

35gr All-Purpose Flour for dusting

1 jumbo Egg
Imperial:

Tartar Sauce:

1 medium-boiled Egg
( peeled and finely chopped )

0.98oz Japanese Mayonnaise

Half Scallion
( minced )

0.26oz Celery
( finely chopped )

0.17oz Lemon Juice

0.08oz Whole Grain Mustard

Pinch of Lemon Zest
( from half Lemon )

Ground White Pepper
( to taste )

1 Salt
( to taste )

Nanban Sauce:

1.12oz Susukuchi Soy Sauce
( light color - not low sodium )

1.05oz Rice Vinegar

0.88oz Granulated Sugar

0.52oz Sake

0.03oz fresh Ginger
( grated )

Chicken:

Vegetable oil
( for frying )

15.87oz Boneless skin-on Chicken Thighs

1.23oz All-Purpose Flour for dusting

1 jumbo Egg
Cups:

Tartar Sauce:

1 medium-boiled Egg
( peeled and finely chopped )

2 tablespoons Japanese Mayonnaise

Half Scallion
( minced )

1 tablespoon Celery
( finely chopped )

1 teaspoon Lemon Juice

0.5 teaspoon Whole Grain Mustard

Pinch of Lemon Zest
( from half Lemon )

Ground White Pepper
( to taste )

1 Salt
( to taste )

Nanban Sauce:

2 tablespoon Susukuchi Soy Sauce
( light color - not low sodium )

2 tablespoons Rice Vinegar

2 tablespoons Granulated Sugar

2 tablespoons Sake

0.5 teaspoon fresh Ginger
( grated )

Chicken:

Vegetable oil
( for frying )

2 Boneless skin-on Chicken Thighs

0.25 cup All-Purpose Flour for dusting

1 jumbo Egg

Directions:

For the Tartar Sauce:

01 - Pur boiled Egg, Celery, Scallion, Mayonnaise, Mustard, Lemon Zest, and Lemon Juice in a bowl and mix well.

02 - Add Salt and White Pepper to taste. Cover with Cling Film and set aside in the refrigerator.

For the Nanban Sauce:

03 - In a small pot, heat Soy Sauce, Sake, Ginger and Sugar until the Sugar has completely dissolved. Boil for 1 minute.

04 - Turn the heat off and add the Vinegar.

05 - Pour the Vinegar mixture in a shallow dish ( large enough to contain the chicken ), and set aside.

06 - Butterfly the Chicken Breasts and pound to about 1cm / 0.5in.

07 - Sprinkle the Chicken with Salt and Pepper.

08 - Coat with Flour and then dip in beaten Egg.

09 - Deep fry at 180C / 350F until golden brown on both sides and cooked through.

10 - Remove the Chicken Breasts from the Oil and immediately dip them in the vinegar sauce ( STEP 01 to 02 ).

11 - Cut the Chicken into slices and serve with the Tartar Sauce and some Salad.

Notes:

- If you cannot fing Japanese Mayo you can use American regular Mayo adding a bit of Lemon Juice.

- Before you pound flat the Chicken with meat mallet, cover the meat with cling film to avoid being spashed.

- STEP 09: Gently lower the egg coated chicken skin-side down into the hot oil and then drizzle a little of the remaining egg onto the tops of each piece of chicken. The egg will quickly “bloom” and spread out.

Written by: Uncut Recipes

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