Photograph of the finished Chicken nanban

Japan · Gà chiên sốt chua ngọt Nanban

Chicken nanban

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 lb
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Japanese mayonnaise Japanese mayonnaise 3.5 oz
  • Photograph of Onion Onion 1
  • Photograph of Oil Oil ½ cup
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Debone the chicken thighs, flatten them evenly, then marinate with salt and pepper for 10 minutes.
  2. 2 Coat the chicken pieces in flour, then dip them in beaten eggs.
  3. 3 Deep-fry at 170 degrees for 7 minutes until golden brown and crispy.
  4. 4 Simmer vinegar, soy sauce, and sugar to make nanban sauce, then immediately dip the hot chicken into it.
  5. 5 Mix mayonnaise with chopped hard-boiled eggs and pickled onions to make tartar sauce.
  6. 6 Slice the chicken, drizzle with tartar sauce, and serve with hot rice.

With an appliance

  • Air fryer 44 min

    Replace step 3: thoroughly coat the chicken with egg batter, fry at 195 degrees for 14 minutes, flipping at the 8th minute; step 4 still dips the hot chicken into the nanban sauce immediately after removing it from the pan.

Start cooking