About YUU日本語
Chicken Nanban (with Tartar Sauce)
Serves 2 · About 45 min
A home dish from Miyazaki: chicken fried in an egg coating, dipped in sweet vinegar sauce and topped with boiled egg tartar sauce.
① Make boiled eggs→② Make the tartar sauce→③ Make the sweet vinegar sauce→④ Shallow-fry the chicken→⑤ Dip in the sweet vinegar sauce and serve
What to buy
Meat & eggs
Vegetables
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Make boiled eggs
- Put enough water in a small pot to fully cover 1 egg, and bring to a boil over medium heat
- Put the egg on a ladle and gently lower it into the hot water
- Boil like this for 10 minutes
- Pour out the hot water, put the egg in a bowl of water to cool for 5 minutes, and peel
How to tell it's doneWhen you cut the peeled egg in half, the yolk is yellow and firm all the way to the center.
Be carefulHot water splashes, so lower the egg in with a ladle instead of dropping it by hand.
2
Make the tartar sauce
- On the cutting board, finely chop 1/8 onion
- Soak the onion in a bowl of water for 5 minutes, drain in a strainer, and squeeze hard with your hands to remove the water (this makes it less sharp)
- Put the boiled egg in another bowl and mash it finely with a fork
- Add the onion, 4 tbsp mayonnaise and a pinch each of salt and pepper, mix, and keep in the fridge
How to tell it's doneThe egg white is in bits about 5 mm and it's all held together with mayonnaise.
3
Make the sweet vinegar sauce (nanban sauce)
- In a flat dish big enough for the chicken (a deep plate is OK), put 3 tbsp vinegar, 2 tbsp sugar and 2 tbsp soy sauce
- Mix with a spoon
How to tell it's doneWhen you touch the bottom with the spoon, there is no gritty sugar.
4
Season and flour the chicken
- Put the chicken on the cutting board and pat the surface dry with paper towels
- Make 2–3 shallow cuts with a knife in the thick parts to even out the thickness
- Cut in half to make 2 pieces
- Sprinkle 1/4 tsp salt and a pinch of pepper on both sides
- Coat all over with 2 tbsp flour and tap off the extra with your hands
- Crack 1 egg into a bowl and beat well with chopsticks
How to tell it's doneThe surface of the chicken is thinly covered in white flour, and you can't see any pink.
5
Dip in egg and shallow-fry
- Put about 100 ml vegetable oil (about 5 mm deep) in a frying pan and heat over medium heat
- Check the oil temperature. Put dry cooking chopsticks in the oil. When small bubbles fizz from the tips, it's hot enough to add (about 170°C). If there are almost no bubbles, it's not hot enough yet
- Dip the chicken in the beaten egg and add it skin side down
- Don't touch it for 4 minutes. Flip with cooking chopsticks and fry 4 more minutes
- Take out onto a rack or a plate lined with paper towels to drain the oil
How to tell it's doneBoth sides are golden brown. Cut the thickest part with a knife: it is white inside, not pink. The juice that comes out is clear (if red juice comes out, fry 1–2 more minutes).
Be carefulOil splatters, so gently lay the chicken in from the near side to the far side. Do not leave while shallow-frying. Stay in front of the stove until you turn off the heat.
6
Dip in the sweet vinegar sauce and serve
- First, wash with soap the cutting board, knife and your hands that touched raw chicken in step 4
- Stack 2 cabbage leaves on the cutting board, roll them up and slice thinly from the end (shredding)
- Put the just-fried chicken in the sweet vinegar sauce from step 3 and turn it over so both sides soak up the sauce
- Put it on the cutting board and cut into 1.5 cm wide slices
- Put the cabbage and chicken on a plate, pour over a little of the sauce left in the dish, and top with the tartar sauce from step 2
ReadyThe chicken coating is brown and shiny from the sauce, with white tartar sauce on top.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The coating came offYou moved it right after adding it in step 5. Don't touch it for 4 minutes per side. If it sits too long after flouring, the egg also sticks less well.
Red or pink insideThe heat was too low or the time too short. Turn to medium-low heat, put on a lid, and cook 2 more minutes at a time.
Oily and greasyYou added it while the oil was not hot enough. Next time check the bubbles on the chopsticks before adding.
Too sourIt soaked in the sauce too long. This time, add extra tartar sauce. Next time just turn it over on both sides and take it out right away.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me