Chicken-Nanban (チキン南蛮)

Chicken-Nanban チキン南蛮

The recipe from Miyazaki Prefecture in Japan! You can use fish substitute for chicken!
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: Japanese
Keyword: Beer Snack, Chicken, egg, flour, Japanese food, kids-friendly
Calories: 450kcal
Cost: 10


  • 2 lb Chicken Thighs
  • A pinch of Salt & peppers
  • 2 Eggs
  • 1/3 Cup Milk
  • 1/3 Cup Flour

Dipping Sauce

  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Soy sauce
  • 2 Tbsp Sugar

Tartar Sauce

  • 2 Boiled Eggs (Cook it well)
  • 1/4 Onion (Mince it well)
  • 1 Pickle or fresh cucumber (Mince it well)
  • 4 Tbsp Mayonnaise
  • 2 tsp Rice Vinegar
  • 2 tsp Sugar


  • Using a small bowl, Combine the ingredients of “The Sauce” and microwave it for 30sec.
  • In another bowl, Combine chopped boiled eggs, a pickle, onions, and all the seasonings for “Dipping sauce”.
  • Remove bones from chicken thighs. Sprinkle a pinch of salt and peppers on each piece.
  • Prepare two containers. One is for the mixture of eggs & milk, the other is for flour.
  • Dip the chickens into the batter, and then coat with flour. (If you want to make it crispy, repeat it at least once again.)
  • Add about 1/2 to 1 inch vegetable oil in a large frying pan, and heat it up.
  • When it gets 340℉ (170℃), place the prepared chickens carefully, and brown both sides.
  • After deep-frying the chickens for 5mins for both sides, drain the oil, and place them on a cutting board or a plate.
  • Pour “The Sauce” over the fried chickens, then add “Tartar Sauce” on the top. DONE♪
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