Japanese

Chicken Nanban

Name: Chicken Nanban
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 1/2 lb boneless skinless chicken thighs; 1/3 cup potato starch and 2 large eggs, beaten, for coating; 3 tbsp rice vinegar, 2 tbsp soy sauce, and 2 tbsp sugar for the nanban sauce; 1/2 cup mayonnaise, 2 hard-boiled eggs (chopped), and 2 tbsp diced cornichons for the tartar sauce; 3 cups neutral oil for frying

Crispy fried chicken from Miyazaki bathed in sweet-and-sour vinegar sauce and crowned with a creamy egg-and-pickle tartar sauce.

50 minutes

Serves 4

Dinner

Contains common allergens

Egg Soy Wheat

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Instructions

5 steps

1
Make the tartar sauce by stirring together the mayonnaise, chopped hard-boiled eggs, cornichons, 1 tbsp minced onion, and a squeeze of lemon, then refrigerate while you cook.

2
Whisk the rice vinegar, soy sauce, and sugar in a small saucepan and warm over low heat for 2 minutes just until the sugar dissolves, then set the nanban sauce aside in a wide bowl.
3
Cut the chicken into 2-inch pieces, season with 1/2 tsp salt, dredge in potato starch, and dip in beaten egg so each piece is loosely coated.
4
Heat the oil to 340°F and fry the chicken in batches for 5 to 6 minutes, turning, until golden and cooked to an internal 165°F, then drain briefly on a rack.
5
While still hot, toss the fried chicken in the nanban sauce until evenly coated, then plate and spoon the chilled tartar sauce generously over the top before serving.

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