• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Search
  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / All Recipes / Chicken Nanban with Tartar Sauce

Chicken Nanban With Tartar Sauce

Connie Veneracion
Japanese fried chicken fillets marinated in sweet-sour sauce and served with tartar sauce made with crushed hard-boiled eggs.
Unlike most fried chicken recipes that start with marinating, chicken nanban fillets are marinated after frying. Strange? Maybe, but the result is delicious.
How to Cook Chicken Nanban
Prep Time 15 mins
Cook Time 12 mins
Marinating time 6 mins
Total Time 33 mins
Course Appetizer, Snack
Cuisine Japanese
Servings 3 people

Ingredients
  

For the tartar sauce

  • 2 hard-boiled eggs
  • 2 tablespoons pickle relish drained
  • 2 tablespoons chopped onion squeezed
  • ¼ cup Japanese mayonnaise
  • salt and pepper to taste
  • 2 to 3 tablespoons lime lemon or lime juice, or to taste

For the marinade

  • 2 tablespoons mirin
  • ¼ cup rice vinegar
  • 3 to 4 tablespoons sugar
  • 2 tablespoons Japanese soy sauce (I used Kikkoman)
  • salt to taste

To complete the dish

  • 1 whole chicken breast deboned (or two chicken breast fillets) and cut into bite-size pieces
  • salt and pepper
  • 2 to 3 tablespoons corn starch
  • 1 ½ cooking oil
  • toasted sesame seeds to garnish
  • thinly sliced scallions to garnish

Instructions
 

Make the tartar sauce

  • Shell the eggs and crush using the back of a fork.
  • Mix the eggs with the rest of the ingredients for the tartar sauce.
  • Set aside.

Cook the marinade

  • Boil together the ingredients for the marinade until the sugar dissolves. Pour into a shallow bowl and cool.

Cook the chicken

  • Sprinkle the chicken with salt and pepper. Toss with the corn starch.
    Frying Chicken Nanban
  • Heat the cooking oil and fry the chicken, in batches, until golden brown and cooked through, about two to three minutes per side depending on the thickness.

Marinate the chicken

  • Place the cooked chicken in the marinade in a single layer. Allow to soak for three minutes per side.
    Marinating Chicken Nanban

Assemble the chicken nanban

  • Arrange the chicken pieces on a plate (leave the excess marinade behind) and spoon the tartar sauce beside them.
    Chicken Nanban Recipe
  • Sprinkle with toasted sesame seeds and scallions before serving.

Video

Notes

This is an updated version of a recipe originally published in my other blog in September 23, 2013.
Keyword Fried Chicken
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Japanese food
Gyoza (top and bottom shown) with dipping sauces

Gyoza

Japanese Ketchup Spaghetti Recipe

Japanese Ketchup Spaghetti

White Asparagus and Spinach Miso Soup

White Asparagus and Spinach Miso Soup

Inside my Asian kitchen

Sprigs of fresh oregano and garlic cloves

Oregano as a Culinary Herb and Natural Medicine

Salted Duck Eggs (Itlog na Maalat)

Salted Duck Eggs (Itlog na Maalat)

Fried empanadas

The Secret to Perfect Fried Empanadas

Asian food tales

Nian Gao (Tikoy), Chinese New Year Sweet Sticky Rice Cake

Nian Gao (Tikoy), Chinese New Year Sweet Sticky Rice Cake

Pili nuts coated with caramelized sugar

Nuts Over Pili Nuts

Bistro Amarillo, Hotel Salcedo de Vigan

Eating Our Way From Vigan To Laoag

Explore Asia

Peque Gallaga's "Oro, Plata, Mata" was partially shot in the Gaston Mansion

Oro, Plata, Mata: The House, the Stairs, the Superstition

Metropolitan Manila Theater (MET)

Moon Over the MET and the Ghosts We Didn’t See

The promenade around Hoan Kiem Lake, Hanoi

That Day We Got Lost and Found Ourselves on the Promenade of Hoan Kiem Lake

October 14, 2019 : All Recipes, Cooking Japanese, Poultry
Previous Post: « Home cooked beef pho The Secret to the Tastiest Beef Pho Broth
Next Post: Donburi: Japanese Rice Bowl Dishes Chukadon »

Sidebar

Asian Pop Tales

Dumplings and Eleanor's emerald and diamond ring in Crazy Rich Asians | Image credit: Warner Bros. Pictures

“Crazy Rich Asians” Sequel: Is it When or If?

Cutting scallions with scissors in "Always Be My Maybe" | Image credit: Netflix

Kimchi-jjigae and Asian-Americans in “Always Be My Maybe”

Scene from “The Lunchbox” Image credit: Sony Pictures Classics

“The Lunchbox”: When a 100-year-old Lunch Delivery System Goes Wrong

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.