Chicken Nanban is Miyazaki prefecture specialty chicken dish. You may have had very popular Japanese fried chicken called Karaage.
This chicken Nanban is a Kyusyu region take on popular Karaage chicken soaked in sweet and sour Nanban sauce topped with delicious tartar sauce! No wander this is the most popular fried chicken dish in Japan.
Chicken Nanban is originated in Miyazaki prefecture in Kyusyu Island and as its name “Nanban” suggest, it has European countries influence such as Portugal and Spain. Naban referred as Europe. In Muromachi and Edo period, many merchants and missionaries arrived in Kyusyu island and conveyed not only goods to sell but food such Tempura and Castella.
Karaage itself is delicious and I have shared the recipe previously. However the karaage recipe I used here is a little bit different from the karaage recipe I shared before because the previous recipe used potato starch. In this Nanban recipe, I marinated the chicken meat with soy sauce and sake then mixed with a egg and flour so that when it is deep-fried the karaage is crispy and fluffy and soak up delicious sweet and sour Nanban sauce better. Then topped with tartar sauce made with delicious Japanese mayonnaise.
This Chicken nanban is my children’s’ favourite chicken dish. They are grown up now and my son does not live with me anymore but every time he comes back he request to make this dish. I am sure you will love this dish too!
- 500 g Chicken thighs
- 1 tbs soy sauce
- 1 tbs sake
- 1 egg
- 1/3 cup Plain flour
- oil for deep fry
- 1 tbs soy sauce
- 2 tbs sugar
- 2 tbs Japanese rice vinegar
- 1 birds eye chilli
- 2 boiled egg
- 20 g onion finely chopped
- 20 g pickled gherkins finely chopped
- 3 tbs Japanese mayonnaise
- Pinch of salt and pepper to taste
Making Tartar sauce
- Make a Hard-boiled egg and chop up finely.
- Cut onion and pickled gherkins finely.
- Combine chopped egg, onion, gherkins and mayonnaise all together in a small saucepan.
- Add salt and pepper to taste and set aside.
Making Nanban sauce
- Combine all Nanban sauce ingredients in a small sauce pan, bring to boil and turn the heat off.
Cooking chicken thigh
- Place the thigh meat on a chopping board remove excess fat and cut them to bite size.
- Marinate in soy sauce and sake in a bowl for about 20 minutes.
- Add egg and flour to the bowl and mix them well to coat the chicken thighs.
- Heat oil in a frying pan to 170 degrees.
- Slide the egg mixture coated chicken thighs in the pan and deep fry until golden brown.
- Soak the deep fried chicken thigh briefly and serve it with tartar sauce over it.