Recipe: Perfect Chicken Nanban

Chicken Nanban. Chicken Nanban is deep-fried chicken with tartar sauce, a dish from Miyazaki prefecture in Kyusyu, the southern big island of Japan. The chicken is lightly battered and fried, then dipped in sweet and sour sauce just like Nanbanzuke, marinaded fried fish with vegetables. In Japan, Chicken Nanban is usually prepared using skin-on boneless chicken leg, which includes the meat from the thigh and drumstick in one piece.

Course: Appetizer, Main Course Chicken Nanban is a Kyūsyū region take on the popular Japanese fried chicken "Karaage". It is a delicious version and an easy authentic Japanese recipe. Why not try it one night with the family instead of KFC? You can cook Chicken Nanban using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken Nanban

1. It's 2 of Chicken breast.
2. It's 1 of Cake flour.
3. It's 2 of Beaten egg.
4. It's 1 dash of less than needed for deep frying Vegetable oil.
5. It's of For the sauce:.
6. It's 3 tbsp of Rice vinegar.
7. It's 3 tbsp of Soy sauce.
8. Prepare 2 tbsp of Raw cane sugar (or regular sugar).
9. You need 2 tbsp of Mirin.
10. You need 1 tbsp of Cooking sake.
11. You need of Tartar Sauce:.
12. It's 2 of Boiled egg.
13. Prepare 2 tbsp of Mayonnaise (I used light mayo).
14. You need 1 tbsp of Ketchup.
15. You need 1 tbsp of Milk.
16. It's 2 tbsp of Finely chopped onions.
17. It's 1 tbsp of Dried parsley.
18. You need 1 dash of Salt and pepper.
19. You need 1 tsp of Lemon juice.

Chicken nanban is an example of "yoshoku", Western style food that has been adapted to suit Japanese tastes. This succulent chicken dish originated in Miyazaki Prefecture in the far South of Japan. Topped off with rich tartar sauce, this dish is particularly nice with a side of chips or new potatoes. Chicken Nanban is a dish called "yoshoku" meaning western style food that has been adapted to suit Japanese tastebuds forming a new style of Japanese food.

Chicken Nanban instructions

1. Thinly slice the chicken breast into bite-sized pieces and season with salt and pepper..
2. Add the ingredients for the marinade into a small saucepan and let it simmer gently. Combine all of the ingredients for the tartar sauce in a separate bowl..
3. Coat the chicken from Step 1 in a layer of flour and then a layer of beaten egg and fry in a little oil..
4. While the chicken from Step 3 is still hot, place it in the marinade and leave for a while for the flavours to soak in..
5. To finish, simply arrange on a plate with the tartar sauce..

It has survived several centuries, passed on from Japanese cooks who acquired new cooking styles and recipes from the first Europeans to set foot on Japanese soil. Chicken nanban is the dish on the lower left corner Grinning, Von explained what I'd just eaten. "The fried chicken is pan-fried and marinated in a sweet vinegary sauce. The topping is Japanese tartar sauce, which is different from conventional Western ones because it incorporates chunky bits of hard-boiled egg, making it creamier. Chicken Nanban is a local specialty in Miyazaki Prefecture. The nanban sauce goes great with the tartar sauce.