Chicken nanban is a fried chicken dish. Fried chicken fillet, to be more precise. But unlike most fried chicken recipes that start with marinating, chicken nanban fillets are marinated after frying. Strange? Maybe, but the result is delicious.
There is a Japanese channel on satellite TV called NHK World where the shows are a mixture of news, cultural documentaries and cooking. Because no one in the family speaks Japanese, we rely on the subtitles. This dish is from a recipe in one of NHK World’s shows, Dining With The Chef. It was my husband, Speedy, who saw it. He enumerated the ingredients and described the procedure, then suggested that the full recipe might be available on NHK World’s website. It is.
Based on a recipe from NHK World.
Chicken Nanban With Tartar Sauce
- 2 tablespoons rice wine
- 1/4 cup vinegar
- 3 to 4 tablespoons sugar
- 2 tablespoons light soy sauce (I used Kikkoman)
- salt to taste
- 1 chicken breast deboned, or two chicken breast fillets (see note after the recipe), cut into bite-size pieces
- salt and pepper
- 2 to 3 tablespoons corn starch
- 1 and 1/2 cups vegetable oil for frying
- toasted sesame seeds
- scallions thinly sliced, for garnish
Boil together the ingredients for the marinade until the sugar dissolves. Pour into a shallow bowl and cool.
Sprinkle the chicken with salt and pepper. Toss with the corn starch.
Heat the cooking oil and fry the chicken, in batches, until golden brown and cooked through, about two to three minutes per side depending on the thickness.
Place the cooked chicken in the marinade in a single layer. Allow to soak for three minutes per side.
Arrange the chicken pieces on a plate (leave the excess marinade behind) and spoon the tartar sauce beside them.
Sprinkle with toasted sesame seeds and scallions before serving.
- 2 hard-boiled eggs chopped
- 2 tablespoons pickle relish drained
- 2 tablespoons chopped onion squeezed
- 1/4 cup mayonnaise
- salt and pepper to taste
- 2 to 3 tablespoons lime (lemon or kalamansi) juice, or to taste
Just mix everything together.