Have you ever heard of chicken nanban? It's a Japanese dish that will make your taste buds dance. It comes from Miyazaki Prefecture and is loved worldwide for its unique taste and crispy texture.
The secret of chicken nanban is its tangy nanban sauce and creamy tartar sauce. These combine to make a dish that's both flavorful and comforting. It's a favorite in Japan and is now gaining fans in the US.
To get you started, here’s an easy-to-follow chicken nanban recipe. But if you're also craving sushi, don't forget to check out my guide to make Sushi Topped with Salmon.
What Makes Chicken Nanban Unique in Japanese Cuisine
Nanban chicken has won the hearts of many around the world. It comes from the Nanban trade era, when Japanese food started to mix with Portuguese flavors. This mix of East and West makes nanban food special in Japanese cuisine.
The Origins of Nanban Cooking Style
The word “nanban” means Westerners who came to Japan in the 16th century, especially the Portuguese. They brought new ways of cooking and ingredients. These were mixed into Japanese dishes, creating the nanban style. This style uses vinegar, soy sauce, and sugar. It balances sweet, sour, and savory flavors perfectly.
Key Elements of Traditional Nanban Sauce
Vinegar: Rice vinegar or white vinegar adds a tangy taste.
Soy Sauce: It brings depth and umami to the sauce.
Sugar: It balances the vinegar's acidity with sweetness.
Regional Variations Across Japan
As nanban cooking spread in Japan, it evolved in different ways. In Fukuoka, chicken nanban comes with a zesty lemon tartar sauce. In Nagasaki, the chicken is coated in a thicker, caramelized nanban sauce. These variations show how chicken nanban has changed and grown in Japan.
Essential Ingredients for Perfect Chicken Nanban
To make a true chicken nanban, you need the right ingredients. The dish starts with chicken thighs, which are tender and juicy. The sauce and breading are also crucial for the nanban flavor.
Here are the key ingredients for the best chicken nanban:
Chicken thighs: Bone-in, skin-on thighs are best for juiciness and flavor.
All-purpose flour: Provides a light coating for crispiness.
Eggs: To bind the flour and breadcrumbs to the chicken.
Panko breadcrumbs: Creates a crunchy texture on the outside.
Rice vinegar: Adds tanginess to the nanban sauce.
Soy sauce: Provides a savory, umami-rich flavor.
Sugar: Balances the acidity of the vinegar and enhances the overall flavor.
Vegetables: For the tartar sauce, you'll need finely chopped onions, pickles, and a touch of lemon.
Using top-quality ingredients and following the recipe carefully will help you make a delicious chicken nanban. It will truly capture the spirit of Japanese cuisine.
The Secret Behind Crispy Nanban Coating
Getting the crispy coating on fried chicken nanban is key. The secret is double-frying. This method makes the chicken both flavorful and juicy.
Double-Frying Technique:
First, fry the chicken at a lower temperature to cook it through.
Then, increase the oil temperature to crisp the chicken’s exterior.
Temperature Tips:
First fry: Cook at 325°F (165°C)
Second fry: Increase to 375°F (190°C)
Maintaining the right temperature is crucial for getting that golden, crispy texture.
Step-by-Step Guide to Making Authentic Chicken Nanban
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Cuisine: Japanese
Method: Frying
Let's get started and learn how to make authentic chicken nanban at home.
1. Prepare the Chicken:
Cut your chicken thighs into smaller pieces for even cooking.
Dredge each piece in all-purpose flour, ensuring they’re fully coated.
Dip the flour-coated chicken in beaten eggs, letting any excess drip off.
Finally, coat each piece with panko breadcrumbs, pressing gently to make sure they stick well.
2. Fry the Chicken:
Heat vegetable oil in a large pan to 350°F (175°C).
Fry the chicken pieces for 3-4 minutes per side until they’re golden brown and crispy.
Drain the fried chicken on a paper towel-lined plate. Fry in batches if necessary to avoid overcrowding.
3. Assemble the Dish:
Prepare your tartar sauce (more on that in the next section).
Drizzle the nanban sauce over the fried chicken, then top with a generous amount of tartar sauce. Serve immediately while hot.
Enjoy the perfect mix of savory, crunchy, and zesty flavors in chicken nanban. This authentic Japanese dish will take you straight to the heart of Japanese cuisine.
Nutrition Facts (Per Serving)
Calories: 380
Sugar: 6g
Sodium: 540mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 21g
Cholesterol: 120mg
Mastering the Signature Tartar Sauce
No chicken nanban is complete without its signature tartar sauce. It’s the creamy, tangy counterpart to the crispy chicken, making it truly irresistible.
Traditional vs. Modern Tartar Sauce:
The traditional version uses mayonnaise, finely chopped pickles, and a squeeze of lemon juice for a balance of creamy and tangy.
Modern twists might include capers, dill, or soy sauce for an extra layer of flavor.
Make-Ahead Tips:
You can make the tartar sauce ahead of time and refrigerate it for up to 3-5 days.
Stir before serving to refresh the texture and taste.
Customizing Your Sauce:
Adjust the acidity with more or less lemon juice.
Try different pickles, such as sweet or dill, for a twist.
Add a bit of heat with finely chopped jalapeño or sriracha.
Fresh herbs like dill or chives can add a lovely touch.
With a little creativity and attention to detail, you can masterfully craft the perfect tartar sauce to accompany your delicious nanban japanese fried chicken. Enjoy the perfect balance of flavors and textures in every bite!
Chicken nanban is an incredible dish that’s not only flavorful but also deeply rooted in Japanese culinary history. The crispy fried chicken paired with the nanban sauce and tartar sauce creates an unforgettable meal. As fried chicken nanban gains popularity outside Japan, there’s never been a better time to learn how to make this comforting, crispy dish yourself.
So gather your ingredients, follow the recipe, and enjoy a taste of Japan in your own home! For more delicious Japanese recipes, check out So Damn Delish.
FAQs
Q: What is chicken nanban?
A: Chicken nanban is a tasty Japanese fried chicken dish. It has a crispy, golden-brown coating and a tangy, sweet-and-sour sauce. This comfort food started in Miyazaki Prefecture and is now popular in the U.S.
Q: What makes chicken nanban unique in Japanese cuisine?
A: Chicken nanban comes from the “nanban” cooking style. This style was influenced by Portuguese cuisine when the Portuguese first came to Japan in the 16th century. It combines Japanese flavors with a tangy, vinegary sauce, making it different from other fried chicken.
Q: What are the essential ingredients for making authentic chicken nanban?
A: To make chicken nanban, you need high-quality chicken thighs, all-purpose flour, eggs, vinegar, soy sauce, sugar, and fresh veggies for the tartar sauce. Using fresh, premium ingredients is key for the best flavor and texture.
Q: How do you get the perfect crispy coating on chicken nanban?
A: The secret to the crispy coating is a double-frying technique. First, the chicken is lightly fried at a lower temperature to cook it through. Then, it's fried again at a higher temperature to create the crispy shell. Keeping the oil at the right temperature is crucial for the perfect crunch.
Q: What's the deal with the tartar sauce in chicken nanban?
A: The creamy, tangy tartar sauce is a big part of the dish. It goes well with the crispy chicken and the sweet-and-sour nanban sauce. While traditional tartar sauce is used, some modern recipes add unique ingredients for a personal twist.
Discover my favorite Japanese comfort food – chicken nanban! Learn how to make this crispy fried chicken topped with tangy and tartar sauce at So Damn Delish.
Total Time:35 minutes
Yield:4 servings
Ingredients
Chicken thighs: Bone-in, skin-on thighs are best for juiciness and flavor.
All-purpose flour: Provides a light coating for crispiness.
Eggs: To bind the flour and breadcrumbs to the chicken.
Panko breadcrumbs: Creates a crunchy texture on the outside.
Rice vinegar: Adds tanginess to the nanban sauce.
Soy sauce: Provides a savory, umami-rich flavor.
Sugar: Balances the acidity of the vinegar and enhances the overall flavor.
Vegetables: For the tartar sauce, you'll need finely chopped onions, pickles, and a touch of lemon.
Instructions
Prepare the Chicken:
Cut your chicken thighs into smaller pieces for even cooking.
Dredge each piece in all-purpose flour, ensuring they’re fully coated.
Dip the flour-coated chicken in beaten eggs, letting any excess drip off.
Finally, coat each piece with panko breadcrumbs, pressing gently to make sure they stick well.
Fry the Chicken:
Heat vegetable oil in a large pan to 350°F (175°C).
Fry the chicken pieces for 3-4 minutes per side until they’re golden brown and crispy.
Drain the fried chicken on a paper towel-lined plate. Fry in batches if necessary to avoid overcrowding.
Assemble the Dish:
Prepare your tartar sauce (more on that in the next section).
Drizzle the nanban sauce over the fried chicken, then top with a generous amount of tartar sauce. Serve immediately while hot.
Notes
You can make the tartar sauce ahead of time and refrigerate it for up to 3-5 days.
Stir before serving to refresh the texture and taste.
1. Prepare the Chicken:
