Crispy and satisfying, Chicken Nanban is a beloved Japanese dish that fuses deep-fried chicken with a sweet-tangy soy-vinegar glaze and a generous topping of rich, creamy tartar sauce. Originating from Kyushu, this dish has become a nationwide favorite in Japan—and for good reason. It brings together texture, flavor, and indulgence in every bite.
Why You’ll Love This Recipe
- Crispy perfection: The chicken is double-coated and fried for an ultra-crunchy exterior.
- Flavor balance: Sweet, tangy Nanban sauce contrasts beautifully with the savory fried chicken.
- Creamy topping: The homemade tartar sauce adds depth, creaminess, and a mild tang.
- Crowd-pleaser: Ideal for dinner parties, family meals, or special occasions.
- Authentic taste at home: Capture Japanese izakaya-style flavor with easy-to-find ingredients.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken
- chicken breasts or thighs
- salt
- black pepper
- all-purpose flour
- eggs
- cornstarch or potato starch
- oil for frying
For the Nanban Sauce
- soy sauce
- rice vinegar
- sugar
- mirin
For the Homemade Tartar Sauce
- mayonnaise (preferably Japanese Kewpie)
- hard-boiled egg
- pickles or relish
- onion
- Dijon mustard
- lemon juice
- salt & pepper
directions
- Prepare the Nanban Sauce: In a small saucepan, combine soy sauce, rice vinegar, sugar, and mirin. Bring to a simmer over low heat, stirring until the sugar is fully dissolved. Remove from heat and set aside.
- Make the Tartar Sauce: In a bowl, mix mayonnaise, chopped hard-boiled egg, pickles or relish, finely minced onion, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.
- Coat the Chicken: Season the chicken cutlets with salt and black pepper. Dredge each piece in flour, then dip into beaten eggs, and finally coat thoroughly in cornstarch or potato starch.
- Fry the Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken pieces for about 5 minutes per side or until golden brown and fully cooked. Drain on paper towels.
- Glaze the Chicken: While still hot, dip the fried chicken briefly into the warm Nanban sauce, allowing it to absorb just enough to become glossy and flavorful.
- Serve: Slice the glazed chicken into strips, arrange on a serving plate, and top generously with the chilled tartar sauce. Garnish with chopped parsley, if desired.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Use chicken thighs: Thighs remain extra juicy and flavorful when fried.
- Add heat: Mix a little sriracha or shichimi togarashi into the tartar sauce for a spicy kick.
- No deep fryer? Pan-fry with a shallow layer of oil instead.
- Make it lighter: Oven-bake or air fry the chicken for a healthier option.
- Vegan version: Use tofu cutlets, vegan mayo, and skip the egg for a plant-based alternative.
storage/reheating
Storage: Store leftover chicken and tartar sauce separately in airtight containers. Refrigerate for up to 3 days.
Reheating: Reheat the chicken in a toaster oven or air fryer at 350°F (175°C) until crisp. Avoid microwaving as it may make the coating soggy. Add tartar sauce only after reheating.
Freezing: The fried chicken can be frozen before glazing. Reheat from frozen in an oven for best results.
FAQs
What is Chicken Nanban?
Chicken Nanban is a Japanese dish consisting of fried chicken glazed in a tangy soy-based sauce and topped with tartar sauce. It originated in Miyazaki Prefecture and is now a staple in Japanese home cooking.
Can I use store-bought tartar sauce?
Yes, but homemade tartar sauce offers better flavor and freshness. Japanese-style tartar sauce also tends to be slightly sweeter and more egg-forward.
What’s the difference between potato starch and cornstarch?
Both provide crispiness, but potato starch creates a lighter, puffier crust, while cornstarch yields a slightly denser crunch. Either works well for this recipe.
How can I ensure my chicken stays juicy?
Use chicken thighs for better moisture retention or avoid over-frying chicken breasts by checking internal temperature (165°F or 74°C).
Can I make this dish ahead of time?
You can prepare the tartar sauce and Nanban sauce in advance. For best texture, fry the chicken just before serving.
What side dishes pair well with Chicken Nanban?
Shredded cabbage, steamed white rice, miso soup, or Japanese pickles (tsukemono) are all excellent pairings.
Is mirin necessary?
Mirin adds sweetness and depth. If unavailable, you can substitute with a mix of sake and sugar or use a bit more sugar and rice vinegar.
Can I bake the chicken instead of frying?
Yes, you can bake at 400°F (200°C) for about 20–25 minutes, turning halfway through, though the texture will be less crisp.
Is Chicken Nanban gluten-free?
No, but you can make it gluten-free by using tamari instead of soy sauce and gluten-free flour/starch blends.
How do I make it kid-friendly?
Reduce the tartness of the Nanban sauce slightly and keep the tartar sauce mild. Kids often enjoy the crispy chicken and creamy topping.
Conclusion
Crunchy Chicken Nanban with Homemade Tartar Sauce offers the best of all worlds: crisp, tender chicken coated in a flavorful glaze and topped with a creamy, tangy sauce. Whether you’re introducing new Japanese flavors to your kitchen or looking for a memorable dinner option, this dish is sure to impress with its bold contrasts and satisfying textures.
PrintCrunchy Chicken Nanban with Homemade Tartar Sauce
Crispy Japanese-style fried chicken cutlets are glazed with a sweet and tangy Nanban sauce, then topped with rich, creamy homemade tartar sauce. This Chicken Nanban offers a delicious balance of crunch and flavor—perfect for dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Deep Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
- 2 large chicken breasts (or thighs), cut into cutlets
- ½ tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- ½ cup cornstarch (or potato starch)
- Oil for frying
- For the Nanban Sauce:
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp mirin
- For the Homemade Tartar Sauce:
- ½ cup mayonnaise (preferably Japanese Kewpie)
- 1 hard-boiled egg, chopped
- 2 tbsp pickles or relish, finely chopped
- 1 tbsp onion, finely minced
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper, to taste
Instructions
- In a small saucepan, combine soy sauce, rice vinegar, sugar, and mirin. Simmer until the sugar dissolves. Set aside.
- In a bowl, mix mayonnaise, chopped boiled egg, pickles or relish, minced onion, mustard, lemon juice, salt, and pepper. Chill in the fridge until ready to use.
- Season chicken cutlets with salt and pepper. Dredge each cutlet in flour, dip into beaten eggs, and coat with cornstarch.
- Heat oil in a deep pan to 350°F (175°C). Fry chicken cutlets until golden brown and crispy, about 5 minutes per side. Drain on paper towels.
- Briefly dip the hot chicken pieces into the warm Nanban sauce to coat them lightly.
- Slice chicken into strips, arrange on serving plates, and top with a generous spoonful of tartar sauce.
- Garnish with chopped parsley and serve hot.
Notes
- Serve with shredded cabbage, steamed rice, or pickled vegetables for a complete meal.
- Japanese Kewpie mayo adds authentic richness to the tartar sauce.
- Chicken thighs offer juicier results, but breasts work well too.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 6g
- Sodium: 1020mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 170mg