Cheat Chicken Nanban
Cheat Chicken Nanban
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- 1 tablespoon sake
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 2 cups oil, for frying, or as needed
For the Nanban Sauce
- 1/4 cup Marukan rice vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons dashi
For the Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely diced
- 1 boiled egg, chopped
- 2 tablespoons pickle, finely diced
- 1 tablespoon parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Cut the chicken thighs into bite-sized pieces. In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 teaspoon grated garlic, and 1 tablespoon sake. Mix well to marinate the chicken.
⏱️ 5 min
- 2
Crack 1 egg into the marinated chicken and mix again until fully incorporated. Add 1/4 cup cornstarch and 1/4 cup all-purpose flour to the chicken mixture. Mix thoroughly until each piece of chicken is completely coated with the flour mixture.
⏱️ 5 min
- 3
In a small pot, combine 1/4 cup Marukan rice vinegar, 3 tablespoons granulated sugar, 2 tablespoons soy sauce, and 2 tablespoons dashi. Place the pot over medium heat and bring the sauce to a simmer. Once the sauce starts to simmer, remove it from the heat and set aside.
⏱️ 5 min
- 4
In a separate bowl, combine 1/2 cup mayonnaise, 1/4 cup finely diced red onion, 1/4 cup finely diced celery, 1 chopped boiled egg, 2 tablespoons finely diced pickle, 1 tablespoon chopped parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix all the ingredients thoroughly until well combined.
⏱️ 10 min
- 5
Heat a generous amount of oil (about 2 cups) in a deep pan or Dutch oven over medium heat until it reaches 350°F (175°C). Carefully place the coated chicken pieces into the hot oil in a single layer, ensuring not to overcrowd the pan. Fry the chicken for 3-5 minutes per side, or until it is golden brown and cooked through, turning as needed to ensure even cooking.
⏱️ 15 min•🌡️ 350
- 6
Once cooked, remove the chicken from the pan and place it on a wire rack set over a baking sheet or on a paper towel-lined plate to drain any excess oil.
⏱️ 2 min
- 7
Take each piece of freshly fried chicken and dip it into the prepared Nanban sauce, ensuring it is fully coated with the tangy sauce.
⏱️ 5 min
- 8
Arrange the Nanban-coated chicken pieces on a serving plate. Generously spoon the homemade tartar sauce over the chicken. Optionally, garnish with a sprinkle of fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheat Chicken Nanban
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- 1 tablespoon sake
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 2 cups oil, for frying, or as needed
For the Nanban Sauce
- 1/4 cup Marukan rice vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons dashi
For the Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely diced
- 1 boiled egg, chopped
- 2 tablespoons pickle, finely diced
- 1 tablespoon parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Cut the chicken thighs into bite-sized pieces. In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 teaspoon grated garlic, and 1 tablespoon sake. Mix well to marinate the chicken.
⏱️ 5 min - 2
Crack 1 egg into the marinated chicken and mix again until fully incorporated. Add 1/4 cup cornstarch and 1/4 cup all-purpose flour to the chicken mixture. Mix thoroughly until each piece of chicken is completely coated with the flour mixture.
⏱️ 5 min - 3
In a small pot, combine 1/4 cup Marukan rice vinegar, 3 tablespoons granulated sugar, 2 tablespoons soy sauce, and 2 tablespoons dashi. Place the pot over medium heat and bring the sauce to a simmer. Once the sauce starts to simmer, remove it from the heat and set aside.
⏱️ 5 min - 4
In a separate bowl, combine 1/2 cup mayonnaise, 1/4 cup finely diced red onion, 1/4 cup finely diced celery, 1 chopped boiled egg, 2 tablespoons finely diced pickle, 1 tablespoon chopped parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix all the ingredients thoroughly until well combined.
⏱️ 10 min - 5
Heat a generous amount of oil (about 2 cups) in a deep pan or Dutch oven over medium heat until it reaches 350°F (175°C). Carefully place the coated chicken pieces into the hot oil in a single layer, ensuring not to overcrowd the pan. Fry the chicken for 3-5 minutes per side, or until it is golden brown and cooked through, turning as needed to ensure even cooking.
⏱️ 15 min•🌡️ 350 - 6
Once cooked, remove the chicken from the pan and place it on a wire rack set over a baking sheet or on a paper towel-lined plate to drain any excess oil.
⏱️ 2 min - 7
Take each piece of freshly fried chicken and dip it into the prepared Nanban sauce, ensuring it is fully coated with the tangy sauce.
⏱️ 5 min - 8
Arrange the Nanban-coated chicken pieces on a serving plate. Generously spoon the homemade tartar sauce over the chicken. Optionally, garnish with a sprinkle of fresh chopped parsley before serving.
⏱️ 3 min