Chicken Nanban
Egg-coated fried chicken thigh dipped in a sweet-sour soy and vinegar sauce, then topped with creamy egg tartar sauce. A Miyazaki-style dinner that is soft, tangy and rich.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Wide deep frying pan or skillet, small saucepan, shallow dish for the sauce, wire rack or paper towels, kitchen thermometer (optional)
Method
Place the 2 eggs for the tartar sauce in a small saucepan, cover with cold water and bring to a boil. Reduce the heat and simmer for 10 minutes until the yolks are fully set, then cool in cold water.
Meanwhile, open out the chicken thighs and slice any thick parts so each piece is an even thickness of about 2 cm. Season with the salt and pepper and leave for 10 minutes.
Make the nanban sauce: stir the soy sauce, sugar, vinegar and water in a small pan over low heat for about 2 minutes, just until the sugar dissolves. Pour into a shallow dish and set aside.
Peel and mash the cooled eggs with a fork. Mix in the mayonnaise, gherkins, onion, lemon juice and parsley. Taste and add a pinch of salt if needed, then refrigerate.
Pat the chicken dry. Dust each piece lightly with flour and shake off the excess, then dip in the beaten egg so it is fully coated.
Heat the oil in a wide pan over medium heat to about 170°C. A drop of egg should sizzle gently without browning at once. Lay in half the chicken, skin side down if present.
Fry for 4 minutes per side, turning once, until the coating is pale golden and the chicken reaches 74°C inside. Keep the heat steady so the egg does not darken. Lift out onto a rack.
Fry the second batch the same way, wiping out any loose egg bits from the oil first if they are browning.
While still hot, place each piece in the sauce for about 1 minute, turning once so both sides soak up the flavour.
Slice the chicken into strips and arrange on plates over the shredded cabbage. Spoon over a generous layer of tartar sauce and a little of the leftover nanban sauce.
Cooking tips
- Thighs stay juicy and tender. If you use breast, slice it thinner and cut the frying time slightly to avoid dryness.
- Keep the oil at medium heat. If it is too hot the egg coating turns brown before the chicken cooks through.
- Dip the chicken in the sauce while it is hot so it absorbs the flavour, but do not leave it long or the coating turns soft.
- Rinse the chopped onion in cold water for the tartar sauce to remove the sharp bite.
Substitutions
- Use rice vinegar or plain white vinegar. Apple cider vinegar also works but gives a fruitier taste.
- Light soy sauce can replace Japanese soy sauce. Reduce the salt in the chicken slightly if the soy is very salty.
- Replace the gherkins with chopped dill pickle or a small spoon of pickled cucumber.
- Use chicken breast instead of thighs, cut into thin cutlets.
Serve with
Serve with hot steamed short-grain or basmati rice and shredded cabbage. A bowl of miso soup or a simple cucumber salad goes well alongside.
Storage
Keep the chicken, tartar sauce and cabbage in separate airtight containers in the fridge for up to 2 days. The tartar sauce keeps for 2 days.
Reheating
Reheat the chicken on a tray in a 180°C oven for 10 minutes until hot throughout (74°C). Add cold tartar sauce after reheating. The coating will be softer than when fresh.
Nutrition per serving, estimated
Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).
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