Chicken Nanban

Method

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1. Stir the soy sauce, vinegar, sugar and water in a small pan over medium heat for 2 minutes, until the sugar dissolves. Pour into a shallow dish and keep warm.

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2. Mix the chopped eggs, mayonnaise, gherkins, onion, lemon juice and parsley for the tartar sauce, and season with a little salt and pepper.

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3. Season the chicken with the salt and pepper. Toss the pieces in the flour, then dip them in the beaten egg.

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4. Heat the oil in a wide, deep pan over medium heat to 170°C / 340°F. Fry the chicken in 3 batches for 5 to 6 minutes per batch, turning, until golden and cooked through. Drain briefly on paper towels.

   Mark done Start 5 min timer

5. While the chicken is still hot, turn each piece in the warm nanban sauce for 30 seconds, then lift it out.

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6. Cut the chicken into thick slices, arrange on the shredded cabbage and spoon the tartar sauce over the top. Serve with rice.

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Chef’s Tips

• Dip the chicken in the sauce while it is hot. It absorbs the sauce, and cold chicken only gets wet.
• Do not soak it for long. Half a minute is enough, or the crust goes soft.
• Keep the oil at 170°C. Hotter oil browns the egg coating before the chicken is cooked.

Pairing Suggestions

• Steamed white rice
• Shredded cabbage
• Miso soup

Storage & Reheating

Best eaten straight away. Keep leftover chicken and tartar sauce separately in the fridge up to 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.