Chicken nanban is a specialty of my native Miyazaki Prefecture. It's a family recipe I learned from my grandmother.The secret to tender meat is to coat the chicken in the sweet vinegar sauce as soon as they are finished frying. Recipe by Kiguchanchi

When I was living in Miyazaki for University, there were a number of delicious chicken nanban restaurants around. Through a lot of trial and error in trying to replicate that flavor at home, I finally settled on this recipe.Adjust the amount of vinegar in the marinade to your tastes. My family likes it sour, so we use even more than 100 ml.If you don't have any honey, sugar is OK too. Recipe by Ayako

I love Chicken Nanban from Miyazaki Prefecture so I uploaded this recipe as a record for my daughter and I.I thought at first that the marinade might be a little tart, but it ended up just right when served with the tartar sauce.If you don't want the marinade to be sour, just increase the amount of sugar. Recipe by kazz72

I added nanban sauce to my favorite chicken!-Once fried, place the chicken into the tray with the vegetables and sauce while still hot. This will allow the sauce to soak into the chicken.-Bring the chicken to room temperature before deep-frying.-Cutting the chicken to an even thickness will prevent uneven frying.-If you cut into the thick section of the chicken, it will cook faster. Be careful not to burn it. Recipe by Cooking S Papa

The typical chicken nanban recipe calls only for egg dredging, but to prevent burning and for better absorption of the toppings, I dusted the chicken in flour and it was a total success.It also absorbs the sauce better and gives a juicier finish.Since the pickle taste in store-bought tartar sauce tends to be too strong and bold, adjust with mayonnaise and milk.Tartar sauce also tastes great with rakkyo (picked shallots) or shiba-zuke (Kyoto-style pickles). A good way to use up the ones in the back of your fridge.The finer you mince the pickles, the better they'll blend with the chicken. Recipe by Keichon

My mother made this a lot for me when I was a kid She's from Miyazaki and taught me well.My Husband doesn't really like vinegar so the marinade I make is ever so slightly sweeter than my Mother's.Chicken tends to dry out so to prevent this, first butterfly the chicken, cover in cling film and tenderize with a rolling pin until flat. Marinate in a tablespoon each of cooking sake and vinegar and when cut, it should be nice and moist.For thigh meat, prick it all over with a fork and cut off any stringy bits before use. Recipe by Nyankochansan

You can make this with chicken thigh as well, but I think breast meat is better for you so I prefer it.Plenty of oil should leak out of the skin, so there's no need to add any extra to the pan. Any excess will also be wiped off, so this is a really healthy recipe.If you add a little water to the tartar sauce, it should become smoother. Recipe by Mikikoshi

This was supposed to be a penny-pinching recipe... but my children love it so much that it's become a family favorite. Even chicken breast bought on sale turns out moist and tender. I make a lot of it and use the leftovers the next day for bentos and burgers. It's easy on your purse and easy to make too, so I hope you'll try it! For 4 servings. Recipe by thkg

Someone told me that the chicken becomes tender by coating it with sugar. So I tried this method and made this chicken nanban. It was tender even the next day after warming up in microwave!When I am in a hurry, I cut up the chicken into smaller sizes so the heat goes through quicker.Substitute 1 tablespoon of mayonnaise with plain yogurt to make a little healthier tartar sauce. Recipe by Bi-gurunosora

It was too much hassle to deep-fry it, so I made it without deep-frying.You can use any leftover tartar sauce in other ways. Recipe by battom

My hubby loves this dish. Serve with my family's delicious tartar sauce because they are a great combination.I posted this recipe and the tartar sauce recipeon my blog, and they were very popular. Many people have already cooked this recipe. Recipe by Yuka mama

I created this recipe because I wanted to feel healthy while enjoying my meals.Since the meat contains enough fat, you can cook it without oil. Recipe by Yuchochon