1. What is chicken Nanban?

Chicken Nanban is a popular Japanese dish originating from Miyazaki Prefecture. It consists of fried chicken pieces that are briefly marinated or coated in a tangy, sweet-and-sour sauce. Many versions also feature a creamy tartar sauce topping, making it a unique fusion of Western and Japanese flavors.

2. What is Japanese nanban?

The term nanban historically referred to foreign influences introduced to Japan during the 16th century. In culinary terms, nanban often denotes dishes that incorporate sweet-and-sour sauces or Western-inspired elements. Chicken nanban is one of the most famous examples of this style.

3. What is the difference between chicken Nanban and karaage?

While both are forms of Japanese fried chicken, chicken nanban is coated in or dipped into a vinegar-based sauce after frying, which gives it a tangy kick. Karaage is typically marinated in ginger, soy sauce, and garlic before frying and does not receive a post-fry sauce bath. Thus, karaage has a more straightforward savory flavor, whereas chicken nanban has a sweet-and-sour profile.

4. Is nanban chicken healthy?

Chicken nanban is deep-fried and often served with a sugar-based sauce and creamy topping, so it can be high in calories and fat. However, modifications like air-frying, baking, or using low-sugar sauces can enhance its nutritional profile. Pairing it with a side salad or vegetables also helps create a more balanced meal.

5. Can I prepare chicken nanban without tartar sauce?

Absolutely. While tartar sauce is commonly associated with Miyazaki-style chicken nanban, you can omit it or replace it with lighter alternatives such as a yogurt-based dressing or plain mayonnaise. The dish will still feature its signature tang from the nanban sauce.

Chicken Nanban: Crispy, Tangy Japanese Comfort Food

Name: Chicken Nanban: A Crispy, Tangy Taste of Japan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 500 g boneless chicken thighs (or breasts); Salt & pepper; Flour and beaten egg for coating; Nanban sauce: rice vinegar, soy sauce, sugar, mirin (optional); Japanese‑style tartar sauce: mayonnaise, boiled egg, minced onion/cucumber, lemon juice

Description

Chicken Nanban – Crispy Japanese fried chicken soaked in a sweet‑vinegar nanban sauce, finished with creamy Japanese‑style tartar sauce; a tangy‑rich, comforting classic from Miyazaki, Japan.

Ingredients

Scale

500 g boneless chicken thighs (or breasts)

Salt & pepper

Flour and beaten egg for coating

Nanban sauce: rice vinegar, soy sauce, sugar, mirin (optional)

Japanese‑style tartar sauce: mayonnaise, boiled egg, minced onion/cucumber, lemon juice

Instructions

1. Season chicken and coat lightly in flour, dip in beaten egg.

2. Deep‑fry chicken at 170–180 °C until golden and cooked.

3. Immediately dip or drizzle hot chicken in nanban sauce.

4. Prepare tartar sauce by mixing chopped boiled egg, minced onion and cucumber, mayonnaise, lemon juice, and seasonings.

5. Serve chicken topped with tartar sauce, with rice and shredded cabbage or salad.

Notes

Use thigh meat for juiciness; breast can be used if preferred.

Ensure nanban sauce is used while chicken is hot to absorb flavor without losing crunch.

Japanese mayo (e.g. Kewpie) enhances authenticity in tartar sauce.

Let chicken drain briefly before saucing to maintain crispness.

Prep Time: 20
Cook Time: 15
Category: Main Dish
Method: Deep‑fry then sauce bath
Cuisine: Japanese

Nutrition

Serving Size: ~150 g chicken + sauce
Calories: 480
Sugar: 15 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 100 mg

Keywords: chicken nanban recipe, Japanese fried chicken, nanban sauce, Miyazaki dish