Chicken Nanban Don
Crispy fried chicken glazed in a sweet-tangy vinegar sauce, served over rice with pickled vegetables. A beloved Japanese-style comfort dish that balances crunch and brightness in every bite.
- Total time
- 35 min
- Servings
- 2
- Calories
- 682
- Protein
- 36g
Ingredients
- 2 whole (about 300g) chicken breast, boneless and skinless
- ½ cup all-purpose flour
- 2 cups neutral oil, for frying
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon mirin (sweet rice wine)
- 1 whole carrot, small
- 1 whole cucumber, small
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap and pound with the flat side of a meat mallet until about 1/2 inch thick all over, which helps it cook evenly and stay tender.
- 2
Pat the chicken dry all over with paper towels, rubbing away any moisture so the flour coating sticks properly and the chicken fries up crispy.
- 3
Pour the rice vinegar, soy sauce, sugar, and mirin into a small bowl and stir with a spoon until the sugar dissolves completely, about 30 seconds; set the sauce bowl aside.
- 4
Slice the carrot lengthwise into very thin strips using a vegetable peeler or knife, then cut the carrot strips into thin matchsticks about 2 inches long.
- 5
Slice the cucumber in half lengthwise, then scoop out the seeds with a spoon; place each half seed-side down and slice crosswise into thin half-moon pieces about 1/4 inch thick.
- 6
Pour the oil into a large deep skillet or small pot and heat over medium-high heat for about 3 minutes until a pinch of flour dropped into the oil immediately bubbles and turns light brown (about 350°F).
- 7
Coat each chicken breast in the flour by laying it on the flour, pressing down, then flipping and pressing the other side until fully covered; tap off excess flour gently.
- 8
Carefully slide both chicken pieces into the hot oil and fry for 5–6 minutes until the surface turns deep golden brown and the chicken feels firm when poked with a fork.
- 9
Remove the chicken with a slotted spoon and place on a clean plate lined with paper towels; let it rest for 1 minute to drain excess oil.
- 10
Slice each fried chicken breast against the grain (perpendicular to the long fibers) into strips about 1 inch wide, which makes them more tender to eat and helps the sauce cling.
- 11
Divide the cooked rice between two bowls, mounding it gently in the center of each bowl to create a nest that will hold the chicken and sauce.
- 12
Arrange the sliced chicken on top of the rice in each bowl, fanning the pieces slightly so they lay flat and the sauce will coat them evenly.
- 13
Pour the vinegar sauce equally over the chicken and rice in each bowl, allowing it to soak into the rice and drip down the sides.
- 14
Scatter the carrot matchsticks and cucumber slices on top of each bowl in separate piles, which adds a cool, fresh crunch that balances the warm glazed chicken.
Tools you’ll need
- meat mallet
- plastic wrap
- paper towels
- small mixing bowl
- spoon
- vegetable peeler or sharp knife
- cutting board
- large deep skillet or small pot (at least 3 quarts)
- thermometer (optional but recommended)
- slotted spoon
- fork
- two serving bowls
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