Japanese cuisine · Meat & Kebab

Chicken Nanban

Fried chicken in sweet-and-sour soy sauce, served with a creamy tartar sauce made from egg and mayonnaise.

Ingredients · for 4 servings

• 600 g boneless chicken thigh
• 3 eggs
• 60 g flour
• 4 tbsp soy sauce
• 4 tbsp rice vinegar
• 3 tbsp sugar
• 1 onion
• 5 tbsp mayonnaise
• 1 tsp mustard
• 1/2 bunch parsley
• 1 liter oil for frying
• Salt, pepper

Instructions

1. Hard-boil one egg for 10 minutes, plunge into cold water, and chop finely; finely dice the onion and soak in cold water for 5 minutes.
2. Mix the chopped egg, drained onion, mayonnaise, mustard, and finely chopped parsley into the tartar sauce and chill.
3. Bring the soy sauce, rice vinegar, and sugar to a boil once in a shallow pot until the sugar dissolves, and set aside to cool to lukewarm.
4. Cut the chicken into flat pieces, season with salt and pepper, and coat first in flour, then in the two beaten eggs.
5. Heat the oil to 170°C and fry the pieces for 5–6 minutes until golden brown, until cooked through inside and firm outside.
6. Toss the hot chicken immediately in the nanban sauce, cut into strips, and serve with plenty of tartar sauce.