Chicken Nanban Recipe with Japanese-Style Tartar

In this video, I'll show you how to make authentic Miyazaki-style Chicken Nanban with its signature egg-battered coating and tangy sweet-sour glaze. Learn the secret double-fry technique that keeps chicken juicy inside while creating that perfect golden crunch, plus how to make creamy homemade Japanese tartar sauce. 🖨 PRINT FULL RECIPE: https://sudachirecipes.com/chicken-na... 📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba 🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na ✨My First Printed Cookbook: https://amzn.to/4j512pZ 📌 RECIPE DETAILS: ⏰ Time: 40 mins 👥 Servings: 3-4 🥕 Ingredients: 450 g chicken breast skin on, or boneless chicken thigh salt and pepper to taste 3 tbsp cake flour or all purpose 1 tbsp cornstarch or potato starch 2 eggs cooking oil for frying Japanese Tartar Sauce 1 small pickled gherkin or fresh cucumber ¼ onion rinse after mincing to reduce sharpness 1 hard boiled egg 4 tbsp Japanese mayonnaise or regular mayonnaise ½ tbsp lemon juice 2 tsp whole milk 1 tsp sugar ½ tsp ketchup 1 pinch salt and pepper parsley dried or finely chopped fresh, for color Nanbanzu 3 tbsp Japanese soy sauce (koikuchi shoyu) 3 tbsp rice vinegar or apple cider vinegar 2 tbsp sugar 1 tbsp mirin 1 dried red chili pepper split lengthways, deseeded 💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️ https://www.amazon.com/shop/sudachire... 📖 FULL RECIPE & INSTRUCTIONS WITH TIPS Website: https://sudachirecipes.com/chicken-na... Latest Recipes: https://sudachirecipes.com/blog/ iOS App: https://tinyurl.com/mtz9b85r Android App: https://tinyurl.com/5n88bkku ❓ COMMON QUESTIONS Q: What makes "authentic" Chicken Nanban? A: Hallmarks of the Miyazaki original: season chicken, dust with flour, then coat in egg before frying. Dip the hot chicken briefly in nanban vinegar while the crust is still porous. Finish often with house tartar (some classic shops serve it without tartar, but the egg-coat + vinegar dip are non-negotiable). Non-traditional chicken nanban often skips the egg coating or merely pour sweet-sour sauce over regular karaage, which misses the signature sauce-soaked, tender-crisp texture. Q: What's the origin of Chicken Nanban? A: It originated in the late 1950s-60s in Nobeoka, Miyazaki, reportedly as a staff meal at a yoshoku (Western-style) restaurant before becoming a beloved local specialty. Two famed lineages emerged: "Nao-chan" (no tartar, pure sweet-vinegar finish) and "Ogura" (with generous tartar). The term "nanban" nods to historical "nanban-zuke," a vinegar-chili marinade introduced via Portuguese influence, hence the brief post-fry dip that defines the dish. Q: Why does my chicken nanban turn out dry and tough? A: This usually happens from overcooking or inadequate prep. Butterfly thick breast meat to ensure even cooking, don't fry beyond light golden brown for the first fry. ⏱ TIMESTAMPS 0:00 Intro 0:19 Cut & Prep Chicken 1:21 Coat with Flour 1:45 Egg Wash 2:09 Make Tartar Sauce 3:30 Make Nanban Sauce 4:16 First Fry 5:25 Second Fry 5:41 Glaze with Nanbanzu 6:14 Plate & Serve 7:02 Ingredients Recap 🎞️ RELATED VIDEOS YOU MIGHT LIKE    • How to Make Authentic Japanese Miso Soup f...      • How to Make Japanese-Style Mayo at Home (K...      • My Secret Chicken Breast Karaage That's Li...   🍱 RECOMMENDED JAPANESE RECIPES    • Easy Japanese Recipe Ideas      • Ultimate Japanese Recipes - My Absolute Fa...      • Japanese Appetizer Recipes      • Japanese Dinner Recipes   -------------------------------------------------------------------------- 👨‍🍳 ABOUT SUDACHI Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world. 📱 CONNECT WITH SUDACHI ➤Website: https://sudachirecipes.com ➤Free Cookbook: https://sudachi.kit.com/5c166f80ba ➤Instagram:   / sudachi.recipes   ➤Pinterest:   / sudachirecipes   Music: Ratatouille's Kitchen by Carmen María and Edu Espinal #japaneserecipes #japanesefood #japanesecooking #japan #chickenbreastrecipe #chickenrecipe