Chicken Nanban: Crispy Fried Chicken with a Japanese Twist

Chicken Nanban Directions

• Marinate Chicken For Tenderness
  Pierce one large chicken breast with a fork multiple times, then slice diagonally into bite-sized pieces. Place in a plastic bag with 1 tablespoon sake, 2 teaspoons sugar, and a pinch of salt. Massage gently to distribute marinade and refrigerate for at least 10 minutes. This brief marination period tenderizes the meat while infusing subtle flavor.
• Prepare Tangy Nanban Sauce
  Combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons sugar, and 2 tablespoons mirin in a small bowl and mix until sugar dissolves completely. This balanced sweet-sour sauce is the signature element of Chicken Nanban. The proportions of vinegar to sweeteners create the distinctive tang without being overwhelming.
• Create Homemade Tartar Sauce
  Boil 2 eggs for approximately 7 minutes until firm but not completely hard-boiled. Meanwhile, finely mince 1/4 onion and microwave for 1 minute to remove raw bite, then cool. Mix cooled onion with 2 tablespoons mayonnaise, 1 teaspoon vinegar, 1 teaspoon sugar, and salt and pepper to taste. Peel and chop the eggs, then fold into the mixture. The slightly jammy egg yolks create a richer texture than fully hard-boiled eggs.
• Coat And Fry Chicken
  Heat oil in a deep skillet to 170°C (340°F). Add 1 tablespoon potato starch to the marinated chicken, shaking the bag to coat evenly. Fry the chicken pieces until golden brown and crisp on both sides, about 3-4 minutes per side. The thin slices cook quickly while developing a light, crispy exterior.
• Soak In Nanban Sauce
  Reduce heat to low. Add the nanban sauce to the pan with the fried chicken and simmer for 1-2 minutes, allowing the sauce to reduce slightly and coat the chicken. The hot sauce will begin to penetrate the crispy coating, creating layers of flavor throughout the chicken.
• Assemble With Care
  Transfer chicken pieces to a serving plate, spooning some of the sauce over the top. The chicken should be lightly glazed with sauce but not swimming in it. Allow to rest for 1-2 minutes before topping with the prepared tartar sauce. This brief resting period helps the flavors settle.
• Serve Immediately
  Top with a generous dollop of tartar sauce just before serving. The contrast between the warm, tangy chicken and the cool, creamy tartar sauce is essential to the dish's appeal. Serve with steamed rice and a simple side salad for a complete meal.