35 Minute Meals Japanese High Protein Dairy-Free 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.

Not rated yet

Japanese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

15 minsCook

30 minsTotal

MediumLevel

🥤Asahi Super Dry 🥤Grüner Veltliner, Kamptal

Nutrition per Serving

780 Calories

38g Protein

52g Fat

42g Carbs

8g Sugar

2g Fiber

680mg Sodium

185mg Chol

Ingredients

For 2 servings

Instructions

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.

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.

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.

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.