Japanese · Lunch
Crispy Fried Chicken with Vinegar Sauce
Chicken Nanban
A Miyazaki classic, crispy fried chicken thighs soaked in a sharp sweet vinegar nanban sauce and topped generously with house-made tartar sauce.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
780Calories
38gProtein
52gFat
42gCarbs
8gSugar
2gFiber
680mgSodium
185mgChol
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Instructions
1
Prep
Combine rice vinegar, soy sauce, sugar, mirin, and chilli flakes in a bowl for nanban sauce. Mix kewpie mayo, chopped hard-boiled eggs, cornichons, spring onion, and rice vinegar for tartar sauce; refrigerate. Dust chicken thighs in flour, shake off excess, dip in beaten egg to coat fully.
2
Fry 1
Heat 400ml vegetable oil to 175°C in a deep pan. Working in batches, fry chicken thighs 4–5 minutes per side until deep golden and cooked through. Drain on a rack.
3
Build
Warm nanban sauce in a small saucepan over medium heat until steaming. While still hot, place fried chicken directly into the sauce and turn to coat both sides. Soak 1–2 minutes until the vinegar penetrates the meat.
4
Plate
Arrange shredded cabbage on plates, top with nanban chicken, spoon tartar sauce generously over it, and serve with steamed Japanese rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless chicken thighs
- 60g (2 oz) plain flour
- 2 large eggs
- 400ml (1 2/3 cup) vegetable oil
- 61ml (1/4 cup) rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp mirin
- 0.5 tsp chilli flakes
- 60ml (1/4 cup) kewpie mayonnaise
- 2 large hard-boiled eggs
- 30g (1 oz) cornichons
- 2 scallions
- 150g (5.3 oz) shredded cabbage
- steamed Japanese short-grain rice