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Nanban Chicken - Fried chicken with Tartar sauce

A delicious Japanese fried chicken "Nanban" recipe quite unique in its kind
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5/5 (22)
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: Japanese
Servings: 2 people
Calories: 553kcal
Author: Marc Winer

Ingredients

  • 2 chicken thighs boneless
  • 1 pinch salt
  • 1 pinch pepper

Breading

  • 4 tablespoons flour
  • 1 egg beaten
  • Frying oil

Nanban Sauce

Tartar sauce

  • 1 hard-boiled egg
  • 50 grams of onion
  • 60 grams of mayonnaise
  • 1 teaspoon of lemon juice

Garnish

  • 20 grams of grated cabbage
  • 4 cherry tomatoes
  • Dried parsley
US Customary - Metric

Procédé

Tartar sauce

  • Finely chop the onions.
    50 grams of onion
    oignons hachés
  • Put the hard-boiled eggs in a bowl and mash them with a fork
    1 hard-boiled egg
    oeufs durs écrasés
  • Add the rest of the tartar sauce ingredients and mix.
    60 grams of mayonnaise, 1 teaspoon of lemon juice
    sauce tartare mélangée

Fried chicken

  • Pound the chicken thighs to have an even thickness
    2 chicken thighs
    hauts de cuisses pilonnés
  • Sprinkle salt and pepper all over
    1 pinch salt, 1 pinch pepper
  • Dust with flour and dip in beaten egg.
    4 tablespoons flour, 1 egg
    Poulet trempé dans chapelure
  • Pour frying oil to a height of about 3 cm from the bottom of the pan, heat to 180 ℃, add the chicken and fry on both sides for about 8 minutes (4 minutes per side), until golden and cooked through, drain the oil.
    Frying oil
    poulet en train de frire

Nanban Sauce

  • Mix the nanban sauce ingredients in a small saucepan and heat over medium heat until simmering
    2 tablespoons light soy sauce, 2 tablespoons of sugar, 1 tablespoon rice vinegar, 0.5 teaspoon of grated ginger
    sauce nanban en ébullition
  • As soon as the sugar is dissolved, remove from heat
  • Place the sauce in a salad bowl or tray and place and turn the fried chicken several times on top to coat it with sauce

Plating

  • Arrange the chicken on a plate with the cabbage and cherry tomatoes
  • Garnish with dried parsley and tartar sauce
    20 grams of grated cabbage, 4 cherry tomatoes, Dried parsley

Notes

Many will still wonder which part of the chicken should be used for Nanban chicken. So, breast or thighs?
Personally, I prefer to go for the chicken thigh option. The breast can be drier and less flavorful while the thigh is a fattier meat that also allows for more flavors.
The only thing to say is that it may indeed be easier to pound the breast. However, in both cases, it remains a preliminary step to give the meat a uniform thickness, the effort will remain roughly the same.

Nutrition

Calories: 553kcal | Féculents: 8g | Protein: 26g | Fat: 46g | Saturated Fat: 10g | Cholesterol: 298mg | Sodium: 595mg | Potassium: 446mg | Fiber: 1g | Sugar: 4g | Vitamin A: 558IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 2mg
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