BEST Chicken Nanban Recipe (チキン南蛮)

By No Recipes · 60 min

Ingredients

Instructions

1. Whisk together the tartar sauce ingredients: finely chopped boiled egg, celery, scallion, mayonnaise, mustard, lemon zest, lemon juice, and white pepper and salt to taste.
2. For the nanban sauce, bring the soy sauce, sake, sugar and grated ginger to a boil over high heat in a small saucepan. Boil for 1 minute, turn off the heat and stir in the rice vinegar.
3. Heat 2 inches of vegetable oil in a heavy pot to 340°F (170°C). Set up a wire rack and a pan.
4. Trim excess fat from the 450 g boneless skin-on chicken thighs and season lightly with salt and black pepper.
5. Dust the chicken with the 1/4 cup flour.
6. Beat the jumbo egg until smooth, then dip the chicken in it to coat thoroughly.
7. Lower the chicken skin-side down into the hot oil. Drizzle a little of the leftover egg over the top of each piece; it will spread quickly. Fold the egg back over the chicken with tongs or chopsticks.
8. Fry for about 6-8 minutes, until golden brown and cooked through, turning a few times without breaking the crust.
9. Dip the fried chicken in the sauce, turning it a few times to coat evenly.
10. Slice and serve with the tartar sauce.

Summarized from No Recipes's video. Watch it for the details.

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