Chicken Nanban with Tartar Sauce

Crispy fried chicken marinated in a sweet and sour sauce, served with a creamy tartar sauce. A popular Japanese comfort food dish.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.97/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gBoneless, skinless chicken thighs(Cut into bite-sized pieces)

£4.50

0.3cupSoy sauce

£0.20

0.3cupMirin

£0.60

2tablespoonsRice vinegar

£0.15

1tablespoonSugar

£0.05

1teaspoonGinger(Grated)

£0.10

1cloveGarlic(Minced)

£0.05

0.5cupAll-purpose flour

£0.10

0.5cupPotato starch(Can substitute with cornstarch)

£0.40

1Egg(Lightly beaten)

£0.30

As neededVegetable oil(For frying)

£0.25

0.5cupMayonnaise

£0.35

1Hard-boiled egg(Finely chopped)

£0.40

0.3Onion(Finely chopped)

£0.15

2tablespoonsPickled relish(Sweet or dill)

£0.20

1teaspoonLemon juice

£0.05

PinchBlack pepper(To taste)

£0.02

PinchSalt(To taste)

£0.01

Total Cost

£7.88

£1.97 per serving

Instructions

1.
In a large bowl, combine soy sauce, mirin, rice vinegar, sugar, grated ginger, and minced garlic. Mix well.
2.
Add the chicken pieces to the marinade and ensure they are well coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
3.
While the chicken is marinating, prepare the tartar sauce. In a separate bowl, combine mayonnaise, finely chopped hard-boiled egg, finely chopped onion, pickled relish, lemon juice, salt, and pepper. Mix well and set aside.
4.
In a shallow dish, combine all-purpose flour and potato starch. Mix well.
5.
Remove the chicken pieces from the marinade and dredge them in the flour mixture, ensuring they are fully coated. Dip the dredged chicken into the beaten egg, and then dredge again in the flour mix. This double coating is key.
6.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
7.
Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-5 minutes per batch, or until golden brown and cooked through.
8.
Remove the fried chicken from the oil and place them on a wire rack to drain excess oil.
9.
Serve the Chicken Nanban immediately with a generous dollop of tartar sauce.

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My Notes

Nutrition Information

Nutrition per serving (300g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

12 g

13% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra crispy chicken, double-fry the chicken. After the first fry, let the chicken cool for a few minutes, then fry it again for another 1-2 minutes.

Adjust the sweetness and sourness of the marinade to your preference by adding more sugar or rice vinegar.

Make the tartar sauce ahead of time to allow the flavors to meld together.

Garnish with a sprinkle of chopped parsley or green onions for added freshness.

Cooking Equipment

Large Bowl

Whisk

Shallow Dish

Deep Fryer or Large Pot

Wire Rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy chicken, double-fry the chicken. After the first fry, let the chicken cool for a few minutes, then fry it again for another 1-2 minutes.

Adjust the sweetness and sourness of the marinade to your preference by adding more sugar or rice vinegar.

Make the tartar sauce ahead of time to allow the flavors to meld together.

Garnish with a sprinkle of chopped parsley or green onions for added freshness.

Chicken Nanban with Tartar Sauce

Ingredients

Instructions