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Recipe

Chicken Nanban

50 min · Serves 4 · Japanese

Why make it

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.

Serves 4

You’ll need

  • 600 g boneless chicken thighs, trimmed of excess fat
  • ½ tsp fine salt
  • ¼ tsp black pepper
  • 5 tbsp plain flour (maida), for dusting
  • 2 eggs, beaten with a pinch of salt
  • 300 ml neutral oil, for shallow frying
  • 4 tbsp Japanese or light soy sauce
  • 3 tbsp sugar

+ 9 more in the full recipe
1

Step 1 of 10

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.
2

Step 2 of 10

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.
3

Step 3 of 10

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.
4

Step 4 of 10

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.
5

Step 5 of 10

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.

The last 5 steps are in the full recipe.

Cook’s tip

Thighs stay juicy and tender. If you use breast, slice it thinner and cut the frying time slightly to avoid dryness.

Ready to cook?

Chicken Nanban

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