Delicious Chicken Nanban from Miyazaki
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
Delicious Chicken Nanban from Miyazaki
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
Cooking Instructions
- 1
Prepare the meat (refer to the hints section for how to do this). I tend to use breast meat most.
- 2
Coat the chicken in a layer of flour and then dip it into the beaten egg. Fry the chicken in oil (or shallow-fry). Drain off the oil and cut into bite-size pieces.
- 3
Tartar Sauce: Finely chop the onion and soft-boiled egg and place in a tupperware container with the ingredients marked with ◇. Stir well.
- 4
Nanban Marinade: Add all of the ingredients marked with ◎ to a small saucepan and warm on high heat. When it starts to boil, add the chicken pieces and leave to marinate.
- 5
Once marinated, arrange the chicken on a plate, pour over the rest of the marinade, and top with the tartar sauce and a sprinkling of parsley to give a stylish finish.
- 6
Or try making a rice bowl by sitting the chicken on a bed of warm rice and lettuce or shredded cabbage, and covering with tartar sauce.
- 7
Lately I've been frying the chicken in a generous amount of oil for Step 2 If you deep-fry it, it will taste like restaurant Chicken Nanban, but if you shallow-fry it, it will taste homemade Feel free to fry how you like.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Miyazaki's Specialty Chicken Nanban Miyazaki's Specialty Chicken Nanban
I was really impressed the first time I ate this kind of delicious chicken at a restaurant!After much trial and error, I came up with this recipe.Adjust the consistency of the tartar sauce with milk.To ensure the sauce sticks, coat the meat with flour. Recipe by Cooking S Papa
-
Popular Chicken Nanban Popular Chicken Nanban
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 -
Our Family's Chicken Nanban Our Family's Chicken Nanban
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 -
Delicious, Easy, Soft and Juicy Chicken Nanban Delicious, Easy, Soft and Juicy Chicken Nanban
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 -
Chicken Nanban Chicken Nanban
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 -
Chicken with Nanban Sauce Chicken with Nanban Sauce
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 -
Marinated Chicken Nanban Marinated Chicken Nanban
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 -
Easy Chicken Nanban with Sushi Vinegar and Tartar Sauce Easy Chicken Nanban with Sushi Vinegar and Tartar Sauce
It takes some time and effort to make sweet vinegar sauce and tartar sauce from scratch.So I made this dish using store-bought sweet vinegar sauce and tartar sauce.Adding the marinated onion into the store-bought tartar sauce makes it more voluminous and gives it an extra crunchy texture. The marinated onion also makes this dish taste better, so please give it a try.I also added the milk to make the sauce thinner so that it coats the chicken well. Recipe by KaHal -
Simple & Healthy Chicken Nanban Simple & Healthy Chicken Nanban
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 -
No. 1 Chicken Nanban! No. 1 Chicken Nanban!
I changed the Nanban vinegar sauce to suit both children and adults. You can also use both~!It goes great with fish and pork.The end result will be light if you use breast meat and juicy if you use chicken thigh meat If you don't have time to make the tartar sauce, mix a boiled egg, mayonnaise, and ketchup together. It is great in a bento too!You can pair this with cabbage, sliced onions, green peppers, and carrots. They taste like they were marinated if you put them under the meat, and it is delicious. Recipe by Danaehime -
Non-Fried Chicken Nanban with Chicken Breast Non-Fried Chicken Nanban with Chicken Breast
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 -
Chicken Nanban with Sweet Chili Sauce Chicken Nanban with Sweet Chili Sauce
Once I had chicken nanban somewhere that tasted like chili sauce...so I tried to recreate it using chili sauce instead of Nanban sauce.Fry chicken first over high heat with skin side down until browned. Then flip it over and put a lid on. Fry over low heat to get a better result.I used chicken breast this time. It turned out soft and filling! If you use chicken thigh, it will be juicy and delicious. Recipe by Yoko
More Recipes
- Chewy Burdock Toast
- Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs
- Chicken Wings & Eggs Simmered in Sweet and Sour Sauce
- Rich Chocolate Steamed Cake (made with a silicone steamer)
- Pizza Cheese Storage (using original packaging)
- Simple & Healthy Chicken Nanban
- Mike's Texas Sized Taquitos!
- Homemade Spaetzle
- Luv Luv's Jambalaya
- Express Banana Cake
Comments