How to Cook Chicken Nanban

Chicken Nanban With Tartar Sauce

Japanese fried chicken fillets marinated in sweet-sour sauce and served with tartar sauce made with crushed hard-boiled eggs.
Course Appetizer, Snack
Cuisine Japanese
Prep Time 15 minutes
Cook Time 12 minutes
Marinating time 6 minutes
Servings 3 people


For the tartar sauce

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


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.
  • 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.

Assemble the chicken nanban

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



This is an updated version of a recipe originally published in my other blog in September 23, 2013.