This is deep fried chicken with tartar sauce. Inspired from Portugal and Spain due to being marinated with vinegar based sauce and deep frying technics which the Portuguese taught the Japanese in the 17th century. Naban means Foreign.

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

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

It's japanese food:-)) 鶏南蛮そうめん。

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

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

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

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

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

Sushi vinegar is useful when making sushi but I can't use up a bottle just by using it for that so I decided to try using it in other food.When frying the chicken, be careful not to let the oil get too hot. It needs to cook all the way through without burning the outside!This dish tastes great with heaps of tartar sauce. For 4 servings. Recipe by Shunnkamama

I added a twist to "Chicken Nanban".Adding the grated daikon radish helps the meat and dashi blend better. Recipe by Raby

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