Chicken Nanban

Chicken Nanban

A popular Japanese dish that originated in the Miyazaki region of Southern Japan. It's essentially fried chicken served with a tangy, sweet and sour "Nanban" sauce and usually topped with Japanese tartar sauce.

  • 30 mins
  • Medium
  • Sides
  • 1-2 Servings

Ingredients

  • 2 Chicken breasts, cut into large pieces
  • 2 tbsp plain flour 
  • 1 egg, beaten
  • 100g panko breadcrumbs
  • Vegetable oil, for frying 
  • 2 tbsp Yutaka Soy Sauce
  • 1 tbsp Yutaka Rice Vinegar
  • 1 tbsp sugar
  • 100g mixed salad leaves
  • 50g red cabbage, finely shredded 
  • 1 tbsp Yutaka Rice Vinegar (for pickling)
  • 1/2 tsp sugar
  • 1 tbsp mayonnnaise (optional for dressing)

Directions

  1. In a small bowl, combine Yutaka Rice Vinegar and sugar, then toss in shredded red cabbage. Leave to pickle while preparing the chicken. 
  2. Coat each piece of chicken first in flour, then in beaten egg, and finally panko breadcrumbs.
  3. Heat vegetable oil in frying pan over medium heat and fry the chicken pieces until golden and cooked through, about 3-4 minutes per side. Drain on kitchen paper.
  4. In another bowl, mix Yutaka Soy Sauce, Yutaka Rice Vinegar, and sugar to make the Nanban sauce. pur over the fried chicken while still warm.
  5. Arrange salad leaves in a bowl, top with the glazed chicken, and finish with the pickled red cabbage slaw.
  6. Drizzle lightly with mayonnaise if desired and serve immediatley.

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