Japanese · intermediate
Crispy Chicken Nanban With Tangy Tartar Sauce
Golden fried chicken thighs dipped in a sweet-savory vinegar glaze and crowned with a quick, homemade Japanese-style egg tartar sauce.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Prepare Nanban vinegar glaze by whisking soy sauce, rice vinegar, and honey in a shallow dish until dissolved.
- 02
Prepare tartar sauce by mixing mayonnaise, chopped hard-boiled eggs, and finely diced cucumber in a bowl; season lightly with salt.
- 03
Dredge chicken thigh pieces evenly in potato starch, shaking off any excess powder.
- 04
Heat vegetable oil in a deep skillet over medium-high heat to 175°C (350°F).
- 05
Fry chicken pieces in batches for 5 to 6 minutes until golden brown and cooked through, turning halfway.
- 06
Drain cooked chicken briefly, immediately dip hot chicken into the Nanban vinegar glaze for 10 seconds, then transfer to plate and top with tartar sauce.
A LITTLE KITCHEN KNOW-HOW
Nanban Dipping
Coating hot fried proteins instantly in sweet-tangy vinegar sauce to absorb flavor while softening exterior crust.
Notes from the kitchen
- Dipping the piping-hot fried chicken directly into vinegar glaze softens the coating into signature texture.
- Potato starch creates a crispier coating than wheat flour.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
