Chicken Nanban
Crispy fried chicken glazed in a tangy vinegar-based sauce with pickled vegetables and creamy Japanese mayo. A beloved Japanese comfort dish with vibrant flavors and textures.
- Total time
- 35 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 2 whole (about 600g) boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 liter vegetable oil for frying
- ⅓ cup rice vinegar
- ¼ cup sugar
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- ¼ cup dashi stock
- ¼ teaspoon red chili flakes
- ⅓ cup sliced carrot
- ⅓ cup sliced onion
- 3 tablespoons Japanese mayonnaise
- 2 tablespoons fresh scallions, sliced
- 1 teaspoon sesame seeds
- 1 cup steamed white rice
Instructions
- 1
Pound chicken breasts to even 0.75-inch thickness using a meat mallet.
- 2
Mix flour, cornstarch, salt, and black pepper in a shallow bowl.
- 3
In a small saucepan, combine rice vinegar, sugar, soy sauce, mirin, and dashi. Heat over medium, stirring until sugar dissolves. Add sliced carrot and onion, then remove from heat. Set aside to cool.
- 4
Heat oil to 350°F (175°C) in a deep pot or deep fryer.
- 5
Dredge chicken breasts thoroughly in the flour mixture, shaking off excess. Fry for 6-7 minutes until golden brown and internal temperature reaches 165°F (74°C).
- 6
Transfer fried chicken to a paper towel-lined plate to drain briefly.
- 7
Cut fried chicken into bite-sized pieces or leave whole if preferred.
- 8
Strain pickled vegetables from the nanban sauce, reserving the liquid. Toss warm chicken pieces in the sauce liquid.
- 9
Place rice in bowls, top with glazed chicken and pickled vegetables. Drizzle with Japanese mayo, garnish with scallions and sesame seeds. Serve immediately.
Tools you’ll need
- meat mallet
- shallow bowl
- small saucepan
- deep pot or deep fryer
- thermometer
- slotted spoon or basket
- paper towels
- cutting board
- knife
- serving bowls
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