There’s something truly delightful about the crunch of perfectly fried chicken, and it only gets better when you drench it in a tangy, zesty sauce. That was the exact experience I had when I first tried Chicken Nanban—a Japanese dish that transforms humble ingredients into an explosion of flavor. As I bit into the crispy exterior, the tender chicken and the refreshing tartar sauce danced on my palate, reminding me why I love homemade cooking.
After a long week filled with takeout boxes and fast-food runs, I craved something vibrant and fulfilling. With its unique blend of textures and flavors, Chicken Nanban felt like the answer. It’s surprisingly easy to make, filled with simple ingredients that you likely have on hand, and bursting with that addictive umami taste that keeps you coming back for more. Whether you’re hosting a casual dinner or just want to treat yourself, this dish promises to impress and satisfy. Ready to bring a taste of Japan to your kitchen? Let’s dive in!
Why is Chicken Nanban a Must-Try?
Irresistible Crunch: The double-frying technique gives you a golden crispy exterior that’s simply addictive.
Creamy Tartar Sauce: A silky, tangy sauce made from fresh ingredients elevates the dish to new heights.
Quick & Easy: This recipe can be made in just 40 minutes, making it perfect for busy weeknights or spontaneous gatherings.
Versatile Pairings: Enjoy it with rice, salad, or your favorite sides, allowing you to get creative at mealtime.
Flavor Explosion: The unique combination of Japanese ingredients packs your taste buds with a delightful umami punch, ensuring every bite is memorable.
With simple steps, you’ll be bringing a taste of Japan to your home, just like my easy homemade recipes that delight the whole family!
Chicken Nanban Ingredients
For the Chicken
• Chicken breast or thigh – 450 g, skin on for extra flavor and crunch.
• Salt and pepper – to taste, enhancing the overall flavor profile.
• Cake flour or all-purpose – 3 tbsp, helps create a light and crispy coating.
• Cornstarch or potato starch – 1 tbsp, promotes extra crispiness.
• Eggs – 2, act as a binding agent for the coating.
For the Tartar Sauce
• Pickled gherkin or fresh cucumber – 1 small, adds a refreshing crunch.
• Onion – ¼, rinsed after mincing to reduce sharpness and enhance sweetness.
• Hard boiled egg – 1, adds creaminess and richness to the sauce.
• Japanese mayonnaise or regular mayonnaise – 4 tbsp, the creamy base for the sauce.
• Lemon juice – ½ tbsp, for a zesty brightness.
• Whole milk – 2 tsp, makes the sauce smoother.
• Sugar – 1 tsp, balances the tanginess of the mayo and lemon.
• Ketchup – ½ tsp, adds a hint of sweetness and color.
• Pinch of salt and pepper – to taste, enhancing the flavor depth.
• Parsley – for garnish, either dried or finely chopped fresh adds color.
For the Nanban Sauce
• Japanese soy sauce (koikuchi shoyu) – 3 tbsp, brings savory umami flavor to the dish.
• Rice vinegar or apple cider vinegar – 3 tbsp, adds a tangy element to balance the flavors.
• Sugar – 2 tbsp, providing sweetness that complements the sauce.
• Mirin – 1 tbsp, a sweet rice wine that enhances flavor.
• Dried red chili pepper – 1, split lengthways and deseeded for mild heat.
With these Chicken Nanban ingredients, you’re all set to create a flavorful dish that’s sure to wow your family and friends!
How to Make Chicken Nanban
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Butterfly Cut the chicken breast to ensure it cooks evenly. Aim for a thickness of about 1.5-2 cm (3/4 inch). Cut into large pieces and pierce each piece with a fork for better absorption of flavors. Pat dry, then season with salt and pepper before placing in a bowl.
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Coat the chicken pieces by adding cake flour and cornstarch to your bowl. Toss until the chicken is evenly coated, which will help achieve that irresistible crispy texture.
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Whisk the eggs in a separate bowl until fully combined, creating a smooth mixture. Shake off any excess flour from the chicken pieces before dipping them into the egg to ensure they get a good coating.
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Submerge the chicken in the egg mixture. Make sure to cover it completely, then cover the bowl and refrigerate while you prepare the tartar sauce and nanban sauce.
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Dice the pickled gherkin, onion, and hard-boiled egg finely and combine in a mixing bowl. Add mayonnaise, lemon juice, whole milk, sugar, ketchup, and a pinch of salt and pepper. Mix well and chill until you’re ready to serve.
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Combine the ingredients for the nanban sauce by heating soy sauce, rice vinegar, sugar, mirin, and dried red chili in a small saucepan over medium heat. Stir until the sugar dissolves, then boil for one minute before cooling to room temperature.
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Preheat cooking oil in a deep pot to 170°C (338°F). Carefully place each piece of chicken into the hot oil with the skin side down. Fry for 3 minutes until golden brown.
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Rest the fried chicken on a wire rack for about 3 minutes, allowing excess oil to drain. Increase the oil temperature to 180°C (356°F).
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Fry Again by adding the chicken pieces back into the hot oil and frying for an additional 2 minutes for an extra crunch.
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Coat the fried chicken by resting it on a wire rack for 15-30 seconds, then roll each piece in the nanban sauce for 10-20 seconds, allowing the sauce to stick.
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Serve by transferring the chicken to a platter, then spoon the chilled tartar sauce generously over the top. Sprinkle with extra parsley for an inviting finish and enjoy with rice or shredded cabbage.
Optional: Add a sprinkle of sesame seeds for extra crunch and flavor.
Exact quantities are listed in the recipe card below.
Chicken Nanban Variations
Feel free to personalize this Chicken Nanban recipe to suit your taste and dietary needs.
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Gluten-Free: Swap cake flour with almond flour or a gluten-free flour blend to enjoy a crispy coating.
Enhancing your dish with gluten-free options doesn’t mean sacrificing flavor. Experiment with different types of gluten-free flour for a unique texture! -
Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the egg mixture for a spicy kick.
Make every bite a fiery adventure and awaken those taste buds! Just remember to adjust according to your heat preference. -
Herb-Infused: Mix in finely chopped fresh herbs like basil or cilantro into your tartar sauce.
It’s a simple adjustment that can elevate the flavor profile significantly, giving your dish a refreshing twist. -
Vegan Option: Use tofu or tempeh as a substitute for chicken, and replace eggs with flaxseed meal mixed with water.
You won’t miss the chicken at all! The flavors of the sauce work beautifully with plant-based proteins too. -
Extra Crunch: Add crushed panko breadcrumbs to the flour and cornstarch mixture for an even crunchier texture.
A delightful textural contrast awaits your palate, ensuring every bite is a crispy delight! -
Asian Fusion: Incorporate sesame oil into the nanban sauce for a nutty flavor.
This will bring a whole new depth of flavor that’s beautifully harmonious with the original taste. -
Fruit Twist: Include diced mango or avocado in the tartar sauce for a creamy, fruity variation.
It’s a sweet surprise that adds a summer vibe to your Chicken Nanban, making it feel fresh and lively! -
Low-Carb: Replace sugar in the sauces with a low-carb sweetener like erythritol or stevia.
You can enjoy the dish guilt-free, keeping the sweetness without those extra carbs!
How to Store and Freeze Chicken Nanban
Fridge: Store leftover Chicken Nanban in an airtight container for up to 3 days. To maintain the crispiness, reheat in the oven instead of the microwave.
Freezer: Freeze the fried chicken pieces before coating them in any sauce. They can last up to 2 months. Allow them to thaw in the fridge before reheating.
Reheating: To reheat, place thawed chicken in a preheated oven at 180°C (356°F) for about 10-15 minutes until heated through and crispy again.
Tartar Sauce Storage: Keep the tartar sauce in the fridge for up to 4 days in a sealed container. Stir well before serving.
Make Ahead Options
These Chicken Nanban are perfect for meal prep enthusiasts! You can marinate the chicken in the egg mixture up to 24 hours in advance, allowing the flavors to penetrate beautifully. Additionally, the tartar sauce can be prepared and refrigerated up to 3 days ahead, ensuring it’s fresh and ready for serving. When you’re ready to fry, simply heat the oil and coat the chicken with the nanban sauce after frying—this ensures that you’ll have that coveted crunch just when you need it. By prepping these components in advance, you’ll save significant time during busy weeknights while still enjoying a homemade, delicious meal!
What to Serve with Chicken Nanban?
There’s nothing quite like a variety of sides to complement the irresistible crunch and flavor of this Japanese classic.
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Fluffy Steamed Rice: The light and airy texture of steamed rice soaks up the delightful nanban sauce, providing a great balance to the dish.
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Shredded Cabbage Salad: Crisp cabbage adds a refreshing crunch that beautifully contrasts the richness of the chicken, making for a balanced meal.
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Miso Soup: Warm and comforting, this umami-rich soup enhances the overall dining experience and brings the flavors of Japan to your table.
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Pickled Vegetables: A tangy side of pickled vegetables adds brightness and acidity, cutting through the richness of the fried chicken and tartar sauce.
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Chilled Edamame: These lightly salted soybeans offer a fun texture and healthy crunch that pairs perfectly while keeping the meal light and fresh.
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Japanese Beer or Sake: Enjoying a crisp, cold beer or a glass of sake alongside adds an authentic Japanese touch, perfectly complementing the flavors.
Let your creativity flourish as you choose sides that will transport you to a cozy izakaya, filling your home with love and laughter!
Expert Tips for Chicken Nanban
Perfect Coating: Ensure the chicken is patted dry before coating with flour and cornstarch to prevent sogginess and achieve that crispy texture.
Chill Before Frying: After coating, let the chicken sit in the egg mixture in the fridge. This helps the batter adhere better while frying.
Right Oil Temperature: Use a thermometer to monitor oil temperature—170°C (338°F) for the first fry and 180°C (356°F) for the second. Getting this right ensures a golden crust without greasy results.
Double Fry for Crunch: Don’t skip the second frying! It’s key to achieving that irresistible crunch that makes Chicken Nanban so memorable.
Flavorful Tartar Sauce: Adjust the seasoning in the tartar sauce to your taste—add more lemon juice for tang or sugar for sweetness, making it your own!
With these tips, you’ll master the art of making Chicken Nanban that rivals your favorite takeout!
Chicken Nanban Recipe FAQs
How do I select the right chicken for Chicken Nanban?
Absolutely! For Chicken Nanban, I recommend using chicken breast with the skin on or boneless chicken thigh for optimal flavor and juiciness. When selecting your chicken, look for meat that is pink with no dark spots or blemishes. Fresh chicken should also have a slight sheen and feel firm when you press it.
How should I store leftover Chicken Nanban?
Very! Store your leftover Chicken Nanban in an airtight container in the fridge for up to 3 days. To maintain its crispy texture, I advise reheating it in the oven at 180°C (356°F) instead of the microwave, which can make the coating soggy. Just place it on a baking sheet and warm it for about 10-15 minutes.
Can I freeze Chicken Nanban, and how?
Absolutely! To freeze Chicken Nanban, I recommend frying the chicken pieces first, then allowing them to cool completely. Place the cooled pieces in a single layer on a baking sheet to freeze until firm, then transfer them to a resealable freezer bag, ensuring to remove as much air as possible. They can last up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven for that crispy bite.
What should I do if the chicken isn’t crispy after frying?
Very! If you find your Chicken Nanban isn’t crispy, it could be because of excess moisture or not double frying. Make sure to pat the chicken dry before coating and frying, and don’t skip the second frying step! This crucial second fry at a higher temperature (180°C or 356°F) really gives that satisfying crunch.
Are there any dietary considerations for Chicken Nanban?
Absolutely! If you have dietary restrictions, you can customize this recipe. For a gluten-free option, use gluten-free flour and cornstarch for the coating. For those with egg allergies, try a plant-based egg replacement for the batter. The additional tartar sauce can easily be adapted by using vegan mayonnaise.
How long is the tartar sauce good for?
Very! The homemade tartar sauce can be stored in the fridge for up to 4 days in a sealed container. Just remember to stir it well before serving, as some separation may occur. This sauce adds a burst of flavor and freshness to your Chicken Nanban!
Savor Homemade Chicken Nanban with Creamy Tartar Sauce
Ingredients
Equipment
Method
- Butterfly cut the chicken breast to ensure it cooks evenly, aiming for a thickness of about 1.5-2 cm (3/4 inch). Cut into large pieces and pierce each piece with a fork for better absorption of flavors. Pat dry, then season with salt and pepper before placing in a bowl.
- Coat the chicken pieces by adding cake flour and cornstarch to your bowl. Toss until the chicken is evenly coated.
- Whisk the eggs in a separate bowl until fully combined. Shake off any excess flour from the chicken pieces before dipping into the egg.
- Submerge the chicken in the egg mixture completely. Cover the bowl and refrigerate while preparing the tartar sauce and nanban sauce.
- Dice the pickled gherkin, onion, and hard-boiled egg finely and combine in a mixing bowl with mayonnaise, lemon juice, whole milk, sugar, ketchup, and a pinch of salt and pepper. Mix well and chill.
- Combine the ingredients for the nanban sauce by heating soy sauce, rice vinegar, sugar, mirin, and dried red chili in a small saucepan over medium heat. Stir until the sugar dissolves, then boil for one minute before cooling.
- Preheat cooking oil in a deep pot to 170°C (338°F). Carefully place each piece of chicken into the hot oil with the skin side down. Fry for 3 minutes until golden brown.
- Rest the fried chicken on a wire rack for about 3 minutes, allowing excess oil to drain. Increase the oil temperature to 180°C (356°F).
- Fry again by adding the chicken pieces back into the hot oil and frying for an additional 2 minutes.
- Coat the fried chicken by resting on a wire rack for 15-30 seconds, then roll each piece in the nanban sauce for 10-20 seconds.
- Serve by transferring the chicken to a platter, spoon the chilled tartar sauce generously over the top, and sprinkle with extra parsley.