I had lots of okra so I wanted to make something with it.I made many small steps to make this, but it is easy.You can adjust the amount of seasonings to taste. This one is a little tart. Recipe by santababy

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

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

It's also because I'm into cooking chicken breast recipes at the moment, but I just wanted to eat Chicken Nanban which tastes good and keeps! I had let the sake and soy sauce soak into the meat overnight before, but I think this method is better to bring out the flavour of the meat.Here is a Chicken Nanban which is still soft and tasty even when cold.I have used a plastic bag to make it easier to coat the chicken with flour, but if you have time I recommend doing this one by one, carefully by hand. If there is a lot of oil left after frying, use something like an oil strainer to drain the excess oil before wiping the pan with paper towels. Squeeze the excess water out of the onions really well. Recipe by Iku..

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

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

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

The nanban marinade is little richer than what's used for horse mackerel nanban.Although I love chicken nanban from Miyazaki Prefecture, I love this chicken breast nanban too since I can eat it with plenty of vegetables.For those hot summer days when you don't feel like eating anything, leave this dish to chill in your refrigerator and then serve. Recipe by Sumire kitchen

Eat lots of chicken and vegetables to prevent fatigue from the summer heat.Browning the kabocha squash and chicken well makes it nice and shiny.The kabocha squash should be sliced around 5mm thick. I used leftover vegetables this time, so I didn't add a lot of vegetables. You could add more vegetables if you want. Reduce the sauce until there is only a little liquid left in the pan. Recipe by Musumedaburu

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

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 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