Chicken Nanban

A Japanese soul-food classic: fried chicken soaked in sweet vinegar sauce, topped with creamy tartar. It’s crispy, tangy, saucy chaos — in the best way possible.

Ingredients:

• Fried Chicken

• Couple of chicken thighs with skin

• Salt and pepper

• 2 tbsp flour

• 2 tbsp of potato starch

Nanban Sauce

• 1 Tbsp Mirin

• 2 Tbsp Rice vinegar

• 2 Tbsp soy sauce

• 2 Tbsp Sugar

Tartar sauce

• 1/2  pickled cucumber minced

• 2 tbsp chives

• 3 Tbsp Japanese mayo 

• Salt and pepper

• 1 Tsp Ketchup

• 1 hard boiled egg chopped

Directions:

1. Season boneless chicken thigh skin on both sides with salt and pepper.

2. Lightly coat with All purpose flour and cornstarch.

3. Pan fry chicken on both sides with hot oil 3 minutes on both sides until golden brown.

4. For the nanban sauce, thrown in all the ingredients and simmer for 3 minutes set aside.

5. For the Tartar sauce, in a bowl, mix in all ingredients and set aside.

6. Dunk chicken in the nanban sauce and lay it on hot rice.

7. Add tartar sauce on top and serve.