Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken nanban (deep fry). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Nanban (Deep Fry) is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken Nanban (Deep Fry) is something which I have loved my whole life. They’re fine and they look wonderful.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken nanban (deep fry) using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chicken Nanban (Deep Fry):

1. Take 3 Tbsp soy sauce
2. Take 3 Tbsp rice vinegar
3. Get 3 Tbsp brown sugar
4. Prepare 2 Chicken Thighs
5. Make ready Salt and Pepper
6. Make ready 2 Tbsp Flour
7. Get 1 egg, beaten
8. Prepare Olive Oil for Deep Frying
9. Get Tartar Sauce
10. Make ready 1 boiled egg (chopped)
11. Take 2 Tbsp Onion (chopped)
12. Take 2 Tbsp Pickle Relish
13. Take 1/4 cup Japanese Kewpie Mayonnaise
14. Prepare Salt

The fried chicken can be eaten just by itself, but topping with tartar sauce makes it Chicken Nanban. Chicken Nanban What is Chicken Nanban? Chicken Nanban is a popular Western style "yoshoku" dish from Japan. Succulent chicken thigh is coated in egg and potato starch, deep fried and then coated in a tangy, sweet "nanban" sauce.

Instructions to make Chicken Nanban (Deep Fry):

1. First step is to pour our enough oil into a frying pan to cover the chicken and heat up to 350 degrees at medium-high heat. Check it to make sure it doesn't go above 350. You want to maintain that cooking temp the entire time.
2. Lets make the Tarter sauce because you want to mix it up and keep it in the fridge until your ready to serve it.
3. Now you want to make the Nanban sauce so take out a small pan set heat to medium-low and add in the soy sauce, rice vinegar, and sugar together. Heat until sugar is dissolved. Now remove from the heat and put in the sauce in a bake dish or bowl and save for later.
4. Take out the chicken thighs and try to buy the ones from the Japanese market as they are bigger and taste better then the American grocery shops. Flatten out the thighs, and give them some salt and pepper on both sides. Next take out two pans one with all-purpose flour and the other with the beaten egg. Coat the chicken in the flour then right into the beating egg and add into the frying oil. Cook until golden brown.
6. Once cooked all the way through remove the chicken from the oil and transfer directly into your nanban sauce. Coat the chicken on both side and remove them to a cutting board and cut up the thigh into 7-8 strips. Now add them on to your serving plate and take a scoop of the tartar sauce you had in the fridge and put on top of the chicken. Serve with green salad or fresh green. You can also add more nanban sauce if you like it more wet.
7. I hope you like this recipe. I have made this many times and it is very good. Arigato from The Food Dude and Cheers.

Chicken Nanban is a popular Western style "yoshoku" dish from Japan. Succulent chicken thigh is coated in egg and potato starch, deep fried and then coated in a tangy, sweet "nanban" sauce. Lastly, the dish is topped with a rich and creamy Japanese style tartar sauce. Chicken Nanban (Deep Fry) Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken nanban (deep fry).

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