Chicken Nanban is a beloved Japanese dish that originated in Miyazaki Prefecture, located on the southern island of Kyushu. It was created in the 1960s as a casual eatery specialty and quickly became popular throughout Japan. Today, it’s a standard item on the menus of restaurants, izakaya pubs, and even bento shops.
What makes Chicken Nanban so unique is the combination of two irresistible elements: crispy fried chicken that’s briefly coated in a sweet-and-sour soy-vinegar glaze, and a generous topping of creamy tartar sauce. The result is an incredible balance of crunch, tang, and richness that keeps you coming back for more.
This recipe is designed to capture that same restaurant-style flavor and texture at home. The chicken stays juicy inside with a crunchy coating, and the homemade tartar sauce—enhanced with just a touch of sesame oil—takes it to the next level.
It’s a family favorite in our home, and I hope it will become one in yours too!
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 9 oz boneless chicken thighs
- 1 hard-boiled egg
- 1 /4 onion
- 4 tsp. milk
- 4 tsp. all-purpose flour
- 4 tbsp. potato starch
- A3 tbsp. Japanese mayonnaise
- A1 tsp. milk
- Aa pinch of sugar
- Aa pinch of chicken bouillon powder
- A1/4 tsp. sesame oil
- Bsalt and pepper, to taste
- B1/2 tsp. sugar
- B1/2 tsp. grated garlic (from a tube)
- B2 tsp. sake (or dry white wine)
- C1 tbsp. sugar
- C1 tbsp. vinegar
- C1 tbsp. soy sauce
- C1 tbsp. mirin
INSTRUCTIONS
- 1
Make the tartar sauce. Coarsely chop the hard-boiled egg. Finely chop the onion, sprinkle with 2 pinches of salt, let sit for 3 minutes, then squeeze out excess water. In a bowl, combine the egg, onion, and A ingredients (mayonnaise, milk, sugar, chicken bouillon, and sesame oil). Mix well.
- 2
Cut slits into the thick parts of the chicken thighs.Place in a shallow dish and rub in B ingredients (salt and pepper, sugar, garlic, and sake). In another bowl, mix the 4 tsp. milk and 4 tsp. flour, then coat the chicken with this mixture.
- 3
Coat the chicken pieces evenly with potato starch and let rest for 5 minutes.
- 4
Heat about 1/2 an inch of oil in a skillet over medium heat. Fry the chicken for about 3 minutes, flip, and cook another 2–3 minutes until golden brown. Drain excess oil.
- 5
In a separate pan, combine C ingredients (sugar, vinegar, soy sauce, and mirin). Heat over medium-low until it starts bubbling, then add the fried chicken and quickly coat with the sauce.
- 6
Slice into bite-sized strips, plate, and top with the tartar sauce.
RecipeID
353
Tips & Notes
・For the tartar sauce, use a hard-boiled egg that was cooked for about 10 minutes. ・When marinating with B, coat the chicken quickly and pour any remaining marinade over the top before cooking. ・Great for bento lunch boxes. ・Freezer-friendly: you can freeze the fried chicken without the sauce.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.