The Crispiest, Juiciest Japanese Fried Chicken Nobody Told Me About

Today we're making Chicken Nanban, a crispy Japanese fried chicken from Miyazaki, Japan. With its sweet vinegar glaze and creamy tartar sauce, this might be one of the best chicken dishes you've never heard of. Authentic Miyazaki Chicken Nanban (2 Servings) Crispy, juicy Japanese-style fried chicken breast coated in a sweet-and-sour vinegar glaze, topped with an egg-rich, tartar sauce. Ingredients Checklist 1. The Tartar Sauce (2 Serving Size) 1 Large egg (60g) 1/3 cup Kewpie mayonnaise (55g) 1 Small yellow onion (72g) 2 tbsp Minced rakkyo (Japanese pickled scallions) (30g) (Note for US viewers: substitute with sweet pickle relish) 3/4 tsp Sugar (2g) 1/2 tsp Rice vinegar (5g) 1 small pinch Salt and black pepper (0.5g) 2. The Nanban Sauce (Glaze) 3 tbsp Soy sauce (45g) 3 tbsp Rice vinegar (45g) 2 tbsp Sugar (25g) 3. The Chicken & Fluffy Egg Crust 1 large Chicken breast (approx. 300g–400g) Salt & pepper, to taste 2 tbsp Rice flour (18g) 2 tbsp Cake flour (15g) 1 Large egg (50g), beaten in a shallow bowl Neutral frying oil (enough to fill your pan 1 to 2 cm deep) Step-by-Step Instructions Step 1: Make the Tartar Sauce & Chill 1. Place 1 egg in cold water. Bring to a boil, cover, and cook for 11 minutes. Peel, and mash thoroughly with a fork. 2. Mince the onion. 3. Combine the mashed egg, dried onion, minced rakkyo, mayo, sugar, rice vinegar, salt, and pepper. Stir well, cover, and chill in the fridge for at least 20 minutes. Step 2: Prep the Nanban Glaze 1. Combine soy sauce, rice vinegar, and sugar in a small saucepan. 2. Heat over medium heat just until the sugar dissolves completely. 3. Pour into a shallow, wide dish and set aside. Step 3: Prep & Coat the Chicken 1. Butterfly: Slice the chicken breast horizontally through the middle, opening it up like a book. Pound gently to an even thickness (optional). Season both sides with salt and pepper. 2. Dredge: Whisk the rice flour (18g) and cake flour (15g) together on a plate. Press the whole chicken breast into the flour, shaking off the excess until lightly coated. Step 4: Shallow Fry (The Authentic Egg Crust) 1. Heat your oil over medium-low heat until it reaches roughly 340°F (170°C). 2. Submerge the floured chicken breast completely into the beaten egg right before frying. 3. Carefully place the whole egg-coated breast into the oil. Shallow fry for 3 to 4 minutes per side until the egg crust is puffy and golden-brown. Step 5: Dip, Slice, and Assemble 1. Remove the hot chicken breast from the oil and immediately submerge the whole piece into the Nanban glaze for 5–10 seconds per side. 2. Let it rest on a cutting board for 1 minute. 3. Slice cleanly into bite-sized strips and smother the top with your chilled tartar sauce. Chapters 0:00 The Japanese Fried Chicken You've Never Heard Of 0:21 Making Japanese-Style Tartar Sauce 1:13 The Sweet & Tangy Nanban Glaze 1:29 Why Is It Called "Nanban"? 1:59 Preparing the Chicken Breast 3:03 The Crispy Coating Begins 3:24 Time to Fry 3:40 The Secret to Chicken Nanban 4:12 Crispy, Golden Perfection 4:50 The Nanban Sauce Bath 5:15 Slice, Plate & Serve 6:18 Taste Test 7:53 The Leftover Sandwich Test