Chicken Nanban Recipe

Chicken Nanban


400g chicken thigh or breast 1 egg flour Nanban vinegar 4tbs soy sauce 5tbs sugar 5tbs vinegar 1 red chilli Tartare sauce 1 boiled egg 1/4 onion 1/3 cucumber 5tbs mayonnaise (either Japanese or other) 1tbs ketchup 1tsp dried parsley 1tsp lemon juice 1tsp dijon mustard salt & pepper

How to make Chicken Nanban

1.Spread the chicken out to the same thickness. If you are using chicken breast, you may have to beat it with a rolling pin to achieve this.
Then season with salt and pepper, and sprinkle with flour.

2.To make the tartare sauce, boil the egg, then dice with the onion and cucumber. Make a mixture of the sauces: dijon mustard, mayonnaise, ketchup, salt and pepper, parsley, lemon juice. Mix well, then add the other ingredients and mix together. Then place in the fridge.
3.To make the vinegar, heat the sugar, soya sauce, vinegar and chopped red chilli. If you have any other vegetable left overs, add these too to add flavour. I had carrots and some ginger which I added. Simmer gently.4.Break the egg, whisk and then dip the chicken covered in flour in it. Then  shallow fry in vegetable oil until golden. Remove from the oil and place on kitchen paper to soak up the excess oil.
5.Put the chicken inside the vinegar mix and stir in pan to allow it to soak up. Then when the chicken has darkened in colour, remove. Serve with the tartare sauce on top. Delicious!! :-)
VISIT for photos and a detailed explanation.
Question from the Chef

“What's your favorite way to cook with mustard?”

  • SumoKitchen
    SumoKitchen says

    come and check out the most popular food as voted by Japanese men:

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