Chicken Nanban | Fried chicken with Tartare sauce

Chicken Nanban (チキン南蛮) is Japanese version of fried chicken served with tartare sauce and sweet and tangy soy sauce.

This is one of my top favourite recipe in the channel. It needs a bit of prep, but the result is so amazing!

[Serving] 2-3 serves

[Prep time] 35 mins (Does not include time to soak Kombu)

[Cook time] 15 mins

[Storage] Nanban Sauce: 4-5 days. Tartare sauce: 2-3days (in a fridge)

[Difficulty] C *(A=Hard E=Easy)

---

[Ingredients] (GRAM)

-Chicken thigh 500g

(Kombu salt)

-Salt 50g

-Kombu (Dried kelp) 4g

(Brine)

-Water 500ml

-Kombu Salt 1.5tsp (7.5g)

-Sugar 1tsp (5g)

(Nanban sauce)

-Kombu 1-2g

-Water 200ml

-Soy sauce 6tbsp (90ml)

-Rice vinegar 2tbsp (30ml)

-Mirin 4tbsp (60ml)

-Sugar 2tbsp (30g)

-Corn flour 2tsp (8g)

(Tartare sauce)

-Japanese Mayo 150g

-Onion 100g

-Soy sauce 1.5tbsp (22ml)

-Rice vinegar 1tsp (5ml)

-Sugar 1tsp (5g)

-Boiled egg 3

-Black pepper some

(Batter)

-Water 200ml

-Egg 2

-Bread flour 80g

-Rice flour 40g

---

[Ingredients] (OUNCE)

-Chicken thigh 1.1lb

(Kombu salt)

-Salt 1.7oz

-Kombu (Dried kelp) 0.1oz

(Brine)

-Water 17.6oz

-Kombu Salt 1.5tsp (0.26oz)

-Sugar 1tsp (0.2oz)

(Nanban sauce)

-Kombu 0.04-0.07oz

-Water 7oz

-Soy sauce 6tbsp (3.1oz)

-Rice vinegar 2tbsp (1oz)

-Mirin 4tbsp (2oz)

-Sugar 2tbsp (1oz)

-Corn flour 2tsp (0.3oz)

(Tartare sauce)

-Japanese Mayo 5.3oz

-Onion 3.5oz

-Soy sauce 1.5tbsp (0.8z)

-Rice vinegar 1tsp (0.2oz)

-Sugar 1tsp (0.2oz)

-Boiled egg 3

-Black pepper some

(Batter)

-Water 7oz

-Egg 2

-Bread flour 2.8oz

-Rice flour 1.4oz

[Recipe video]

(Chapter)

0:00 Prepare chicken

2:14 Nanban sauce

4:03 Tartare sauce

6:15 Batter

7:14 Fry chicken

---

[Instruction]

[Chapter 1: Prepare chicken]

1. Cut chicken into big chunks

2. Blitz kombu and salt to make kombu salt

3. Mix the stuff for (Brine)

4. Soak chicken in the brine 1-24hours

[Chapter 2: Nanban sauce]

1. Soak kombu and water for 1 hour

2. Add everything in a pot

3. Boil 30 secs on medium heat

[Chapter 3: Tartare sauce]

1. Mince onion, soak in water 10-15 mins

2. Strain, Pat dry

3. Sprinkle a pinch of kombu salt

4. Leave 10-15 mins

5. Mix everything

[Chapter 4: Batter]

1. Mix everything

2. Mix Bread flour and rice flour (1:1)

[Chapter 5: Fry chicken]

1. Strain chicken. Leave 30-60mins

2. It has to be above 13℃ (56F) before frying

3. Heat oil to 180-185℃ (356-365F)

4. Dip the chicken in the batter, flour mix

5. Deep fry 2 mins.

6. Pour oil into the surface occasionally

7. Keep the oil above 175℃ (347F)

8. Turn. Cook the other side 1 min

9. Once cooked, check the temp.It should be above 76℃ (169F)

10. Rest 2 mins

11. Serve with lots of sauce