You MUST Try This FRIED CHICKEN at Home! | Chicken Nanban Recipe

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Hey Guys! That’s right, another video! One of Japan’s most popular dishes is Karaage, or Japanese
Fried Chicken. I made a recipe with @abroadinjapan a while ago so be sure to check it out! Anyway, chicken nanban is another type of fried chicken but it’s coated in a sweet, salty, and sticky sauce and topped with tartar sauce. You can find chicken nanban in many izakayas across Japan and now you can try it at home!

So let’s get cooking!

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00:00 Intro
01:07 Making the tartar sauce
01:53 Making the tare
02:28 Preparing the chicken
03:08 Frying
04:39 Enjoy!

Ingredients

Tartar Sauce
1 boiled egg
1 tbsp (15ml) mirin
1 tsp (5ml) rice wine vinegar
2 tbsp (30g) mayonnaise
2tbsp (7g) grated onion
2 small diced dill pickle
Beni souga (pickled ginger) (OPTIONAL)

Sauce
2 tbsp (30ml) soy sauce
2 tbsp (30ml) rice wine vinegar
1.5 tbsp (18g) sugar
Cornstarch slurry (1:1 water)

Chicken breast
1 tsp (6g) salt
1 tbsp (12g) potato starch
1 tbsp (13g) olive oil
1 egg
4 tbsp (30g) pastry or all purpose flour
1 garlic
Sesame Oil
Sliced Scallions

How to make:

Tartar Sauce
Mash a boiled egg in a bowl using a fork
Add in the mirin, rice wine vinegar, mayonnaise, grated onion and some diced pickles.
Give everything a mix and set aside.

Tare
In a pan, add the soy sauce, rice wine vinegar and sugar.
Bring to a boil and add 2 tbsp of a cornstarch slurry (1:1 with water)
Let the sauce thicken. (Add more cornstarch slurry if necessary)

Chicken
Cut the chicken breast into bite sized pieces.
In the ziploc bag, add the chicken, salt, potato starch and olive oil.
Give everything a mix.
Add 1 egg, flour and one clove of grated garlic.
Mix again.

Frying
Add sesame oil to a fry pan on medium heat.
Fry the chicken for 4 minutes and flip it over.
Fry for another 2 minutes.
If you have, use a thermometer to check the chicken. It should read 65 degrees celsius.
When cooked, add the tare in and mix so each piece is coated.
Serve and top with the tartar sauce and chopped scallions.

Camera: Barry Chen
Editor: Yuka Shinoda