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
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
Cooking Instructions
- 1
Boil the egg (boil for 8 minutes to hard-boil) and finely chop the onion. Spread the onion over a plate and leave for over 10 minutes.
- 2
Butterfly the chicken breast to an even thickness and sprinkle over some salt and pepper to season.
- 3
Coat lightly with katakuriko and cook with the skin-side down in a frying pan.
- 4
Once the skin side has browned and the juices have started leaking out, flip the meat over, cover the pan with a lid, and steam bake on low heat.
- 5
Grate the ginger and combine all of the ingredients marked with ※.
- 6
Once the chicken has cooked through, wipe away any excess oil, add the seasoning from step 5 into the pan, and leave to marinate.
- 7
Cut into bite size pieces and arrange on a plate. Pour over the remaining marinade and top with the tartar sauce.
- 8
Tartar Sauce: Finely chop the boiled egg (or cut lengthways and widthways with an egg slicer) and onion, and combine with the ingredients marked with ■.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Simple Non-fried Chicken Nanban Simple Non-fried Chicken Nanban
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
-
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 -
Simple & Light Chicken Tender Nanban Simple & Light Chicken Tender Nanban
I made this in an easy-to-eat size with a light flavor for kids to eat!! Wrap it up in lettuce for an even-more delicious taste.Cut the chicken tenders in diagonal slices. Pour sake over it and set aside. You're going to add the sauce and bring to a boil, so be careful not to overcook the chicken from the beginning! Recipe by Nacchikaasan -
Oil-Free Chicken Nanban Oil-Free Chicken Nanban
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 -
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 -
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 -
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 -
Summer Nanban-Style Chicken Summer Nanban-Style Chicken
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 -
Our Family's Chicken with Nanban Sauce Our Family's Chicken with Nanban Sauce
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 -
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 Nanban with Chicken Breast - Simple and Tender Even When Cold Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold
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..
More Recipes
- 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)
- Delicious Chicken Nanban from Miyazaki
- Mike's Texas Sized Taquitos!
- Homemade Spaetzle
- Luv Luv's Jambalaya
- Express Banana Cake
- Bak Choy And Dumpling In Pork Broth
Comments