Chicken Marinated in Sweet and Sour Nanban Sauce

Making hidden cuts in ingredients is called "kakushi-hocho". It makes the ingredients easier to cook and brings out the rich flavor.

Chicken Marinated in Sweet and Sour Nanban Sauce
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba






Calorie count is per serving

Ingredients (Serves 2-3)

  • 1 chicken thigh (250 g)
  • 1 1/2 naga-negi long onion (150 g)
  • [A]

    • 130-140 ml mentsuyu noodle soup

      Soy sauce-based seasoning liquid. Made to use mostly with noodles. You can find varieties to use diluted with water, or straight.

    • 2 tbsp rice vinegar
    • 1 dried red chili
  • 2/3 tbsp vegetable oil (for the negi)
  • 1 tsp vegetable oil (for the chicken)



Cut the negi into 3 cm lengths and make shallow incisions every 3-4 mm. Remove the seeds from the dried chili and cut into 5 mm rounds. Remove excess fat from the chicken and cut into 3-4 cm cubes. Combine [A] in a large bowl.


Heat 2/3 of a tablespoon of vegetable oil in a frying pan over medium heat and add the negi. Place a lid one size smaller than the pan directly on the negi and cook for 2-3 minutes. Turn over the negi and replace the lid to cook for another 2 minutes until tender. Turn off the heat and place in [A].


Wipe the pan with a paper towel and add 1 teaspoon of oil. Heat over medium heat and lay the chicken skin side down. Fry for around 3 minutes, turn over and fry for another 3 minutes. Reduce the heat to low and fry for 2 more minutes. Turn off the heat and add to [A]. Stir and marinate for half an hour until cool.


Marinate while hot. The flavor seeps in as the ingredients cool.