Classic Japanese Chicken Nanban

Create this izakaya classic at home featuring crispy chicken cutlets topped with a creamy egg tartar sauce and a savory soy glaze.

Ingredients

• 2 chicken thighs
• 2 hard-boiled eggs
• 2 tbsp tartar sauce
• 2 tbsp chopped onions
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp water
• 1/2 cup starch or flour
• 1 egg, beaten
• to taste salt
• to taste milk
• optional parsley for garnish
• optional shredded cabbage for serving

Instructions

1. 1Prepare the egg base

   

   Place two hard-boiled eggs into a bowl and use a potato masher or fork to break them down into consistent, smaller pieces.

   Tip: For an even creamier texture, ensure the eggs are thoroughly mashed before adding other ingredients.
2. 2Mix the tartar sauce

   

   Add chopped onions and two spoonfuls of tartar sauce to the mashed eggs. Combine everything well, adding a splash of milk if the consistency is too thick.

   Tip: This egg salad is versatile and also makes for a delicious sandwich filling.
3. 3Prep the chicken thighs

   

   Make shallow cuts into the thickest parts of the chicken thighs. This helps the meat cook evenly and tenderizes it.

   Tip: Place the scored chicken in a bag with grated ginger and a pinch of salt. Massage well and refrigerate for 15 minutes to marinate.
4. 4Coat with starch

   

   After marinating, remove the chicken thighs and dust both sides evenly with starch or flour.

   Tip: A light, even dusting is key to achieving a perfectly crispy skin once fried.
5. 5Apply egg wash

   

   Take the starch-coated chicken and dip it into a bowl of beaten eggs, ensuring both sides are fully coated.

   Tip: Ensure the chicken is thoroughly covered in egg wash to help the crust adhere during frying.
6. 6Fry the chicken

   

   Place the egg-coated chicken into a pan with oil heated to low-medium heat (approx 160°C). Fry until the skin is golden and crispy, then remove and drain on paper towels.

   Tip: Cooking at a controlled low-medium heat ensures the skin gets crispy while the inside remains juicy.
7. 7Slice the chicken cutlet

   

   Once the chicken cutlets have rested and drained of excess oil on paper towels, place them on a wooden cutting board. Using a sharp knife, slice the cutlets into even strips to reveal the crispy, golden-brown skin and the juicy, cooked meat inside.

   Tip: Letting the chicken rest for a moment helps the juices redistribute, ensuring every bite is moist.
8. 8Drizzle with tangy sauce

   

   Arrange the sliced chicken cutlets on your serving plate. Drizzle them generously with the prepared sauce, made by combining one spoonful each of soy sauce, rice vinegar, sugar, and water. The acidity of the vinegar and the hint of sweetness perfectly balance the richness of the fried chicken.

   Tip: If you prefer a thicker sauce, you can briefly simmer the mixture in a small pan until slightly reduced.
9. 9Top with egg tartar sauce

   

   Complete the dish by spooning your homemade egg tartar sauce over the sauced chicken cutlets. The creamy texture of the mashed boiled eggs, onions, and tartar sauce provides a wonderful contrast to the crispy coating of the chicken.

   Tip: For the best flavor, make the tartar sauce ahead of time and keep it chilled so the flavors have a chance to meld.
10. 10Marinate the Chicken

    

    Place the chicken thighs into a plastic bag. Grate fresh ginger directly into the bag, add a pinch of salt, and massage the seasonings thoroughly into the meat. Let it refrigerate for 15 minutes to allow the flavors to penetrate.

    Tip: Making small cuts in the thickest parts of the chicken thighs before marinating helps them cook more evenly and absorb the ginger and salt flavor faster.

Storage and Reheating

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Frequently Asked Questions