Sweet and Sour Fried Chicken with Tartare Sauce (Chicken nanban)
Chicken nanban is a popular fried chicken dish that originated in Miyazaki Prefecture. The sweet and sour marinade and the tartare sauce are a match made in heaven!
Photographed by Keiko Baba
Calorie count is per serving.
Ingredients (Serves 2)
- 1 chicken thigh (260 g)
- 1 egg
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 hard-boiled egg (coarsely minced)
- 4 tbsp mayonnaise
- 3 sweet pickled rakkyo shallots (coarsely minced; store-bought)
- 1 leaf cabbage (shredded)
- 1 tomato (small; cut into wedges)
- 1/2 cucumber (diagonally sliced)
- A pinch of salt
- A pinch of pepper
- A pinch of flour
- Oil for deep frying, as needed
Butterfly the chicken so it is half its original thickness. Cut into 8 pieces and season with salt and pepper.
Mix the [Marinade] ingredients in a tray. Combine the [Tartare sauce] ingredients.
Dust the chicken with flour and dip generously in beaten egg. Deep-fry for 3-4 minutes in oil heated to 160°C until golden brown. Drain, then cover with the [Marinade] right away.
Dipping the chicken in beaten egg adds extra flavor and umami. Deep-fry at a low temperature, then cover with the sweet and sour marinade right away to make sure the flavor seeps in.
Plate up along with the [Garnish] and serve with [Tartare sauce].