If you are craving something irresistibly crispy yet tender that bursts with bright, tangy flavors, the Crunchy Chicken Nanban with Homemade Tartar Sauce Recipe is an absolute must-try. This iconic Japanese dish perfectly balances crunchy fried chicken thighs coated in a delicate yet flavorful sauce paired with a creamy, slightly tangy homemade tartar sauce that elevates every bite. It’s one of my favorite dishes to make when I want something comforting that still feels special, combining simple ingredients into a show-stopping meal that always impresses.
Ingredients You’ll Need
The beauty of this Crunchy Chicken Nanban with Homemade Tartar Sauce Recipe lies in its straightforward ingredients, each bringing a crucial element to the plate. From the juicy chicken thighs offering tender richness to the potato starch that guarantees that perfect crunch, every item plays a tasty role.
- Boneless chicken thighs (9 oz): These provide a juicy, flavorful base that stays tender inside after frying.
- Hard-boiled egg (1): Adds creaminess and texture to the tartar sauce.
- Onion (1/4): Finely chopped and squeezed to remove excess moisture for a crisp, refreshing bite in the sauce.
- Milk (4 tsp): Used both in the chicken flour mixture and to mellow the tartar sauce texture.
- All-purpose flour (4 tsp): Binds the milk mixture to the chicken, aiding in the crispy coating.
- Potato starch (4 tbsp): The secret to that unbeatable crunchy crust on the chicken.
- Japanese mayonnaise (3 tbsp): Forms the creamy base of the tartar sauce with rich umami notes.
- Sugar, soy sauce, mirin, vinegar: These four ingredients (used in both sauce and marinade) create the signature tangy-sweet balance essential to nanban flavor.
- Salt, pepper, grated garlic, chicken bouillon powder, sesame oil: Seasonings that develop deep, layered flavor.
- Sake or dry white wine (2 tsp): Helps tenderize the chicken and adds subtle complexity.
How to Make Crunchy Chicken Nanban with Homemade Tartar Sauce Recipe
Step 1: Prepare the Homemade Tartar Sauce
Start by chopping the hard-boiled egg coarsely, so you get delightful bursts of creaminess throughout the sauce. Finely dice the onion, sprinkle it lightly with salt to draw out moisture, and after a few minutes, squeeze the onion to remove excess water for a crispier, smoother tartar texture. Combine the egg, onion, and the mayo-based ingredients including a splash of milk, a pinch of sugar, chicken bouillon powder, and a dash of fragrant sesame oil. Mix everything gently until well combined—the flavor here sets the stage for the ultimate pairing with the crunchy chicken.
Step 2: Marinate and Coat the Chicken
Make shallow cuts into the thickest parts of your chicken thighs to help the marinade penetrate deeply. Rub the chicken with the seasoning mix of salt, pepper, sugar, grated garlic, and sake or dry white wine. This marinade infuses wonderful savory and slightly sweet notes. Next, in another bowl, stir together milk and flour before coating each chicken piece in this creamy mixture. Finally, give the chicken a generous dusting of potato starch—this is your secret weapon for that signature crunch.
Step 3: Fry the Chicken to Golden Perfection
Heat a half-inch layer of oil in a skillet over medium heat—preferably an oil with a high smoke point like vegetable or canola. Carefully fry your coated chicken pieces for about 3 minutes on one side before flipping to cook the other side for an additional 2 to 3 minutes until beautifully golden brown. Remove from oil and lightly drain, letting the crust remain crisp and inviting.
Step 4: Coat with Nanban Sauce
In a separate pan, combine sugar, vinegar, soy sauce, and mirin and heat gently until it bubbles. Add your fried chicken directly into this sauce and toss quickly to coat each piece evenly, allowing the sauce to glaze the crispy chicken with a shiny, tangy finish. This step brings all the savory sweetness together, giving the dish its classic nanban character.
Step 5: Serve with Tartar Sauce
Slice your coated chicken into bite-sized strips and arrange them on a plate. Dollop generous spoonfuls of the luscious homemade tartar sauce on top or on the side for dipping. This creates an absolutely luscious harmony between crunchy, tangy, and creamy flavors that define this recipe.
How to Serve Crunchy Chicken Nanban with Homemade Tartar Sauce Recipe
Garnishes
Fresh garnishes take the presentation and taste of this dish to the next level. Consider sprinkling some finely chopped green onions or parsley for a fresh, herby note that lightens the rich chicken. A small sprinkle of toasted sesame seeds can add a little nutty crunch and visual interest that invites you to dive in.
Side Dishes
This chicken pairs beautifully with steamed white rice or even snow pea salad for a contrast of textures. Pickled vegetables or a simple cabbage slaw dressed lightly with rice vinegar can offer a crisp, refreshing balance. The tangy and creamy tartar sauce also complements these sides superbly without overpowering them.
Creative Ways to Present
For a fun twist, serve your Crunchy Chicken Nanban with Homemade Tartar Sauce Recipe over fluffy Japanese sticky rice in a bento box for an on-the-go meal. Alternatively, try making sliders with soft buns and fresh greens, adding a dollop of the tartar for a portable lunch with personality. Even stacking the crispy chicken on a crisp salad bed can transform this dish into a vibrant meal perfect for warmer days.
Make Ahead and Storage
Storing Leftovers
Leftover Crunchy Chicken Nanban with Homemade Tartar Sauce can be refrigerated in an airtight container for up to 2 days. To keep the chicken crispy, it’s best to store the fried chicken and tartar sauce separately and combine just before serving.
Freezing
You can freeze the fried chicken pieces without the tartar sauce. Arrange them on a baking sheet lined with parchment and freeze until solid before transferring to a freezer-safe bag. They’ll keep well for up to a month and thaw quickly when ready to use.
Reheating
To revive the crunchy texture, reheat the frozen chicken in an oven or toaster oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving if possible, as this can make the coating soggy. Reapply the tartar sauce only after reheating for best results.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are juicier and more forgiving during frying, chicken breasts can be used as a leaner option. Just be careful not to overcook, as breasts dry out faster.
What can I substitute for Japanese mayonnaise?
If Japanese mayo is unavailable, regular mayonnaise works fine, but Japanese mayo tends to be a little sweeter and tangier, which complements this recipe perfectly. Adding a small splash of rice vinegar to regular mayo can mimic that flavor.
Is potato starch essential for the coating?
Potato starch is crucial to achieving that excellent crunch characteristic of Nanban chicken. If you don’t have it, cornstarch is the next best alternative, though the texture might be slightly different.
Can I make the tartar sauce ahead of time?
Yes! The homemade tartar sauce can be prepared a day in advance and stored in the refrigerator. The flavors actually meld beautifully overnight, making it even tastier.
How spicy is this dish? Can I add heat?
This recipe is not spicy by default, focusing on tangy and savory flavors. If you like heat, add a pinch of cayenne pepper to the marinade or mix some chopped chili into the tartar sauce for a kick.
Final Thoughts
There’s something truly special about the Crunchy Chicken Nanban with Homemade Tartar Sauce Recipe—it’s a delightful combination of textures, rich with vibrant, balanced flavors that feel both comforting and exciting. Whether you’re introducing someone to Japanese home cooking or simply craving a crispy, saucy chicken dish, this recipe is well worth making. I can’t wait for you to savor its perfectly fried chicken and luscious tartar with every bite!
Print
Crunchy Chicken Nanban with Homemade Tartar Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Description
Crunchy Chicken Nanban is a delightful Japanese dish featuring crispy fried chicken thighs coated in a tangy soy-vinegar glaze, served with a creamy homemade tartar sauce made from hard-boiled egg, onion, and seasoned mayonnaise. Perfect for a flavorful lunch or dinner, this recipe balances savory, sweet, and acidic flavors for a satisfying meal.
Ingredients
Chicken and Coating
- 9 oz boneless chicken thighs
- 4 tsp milk
- 4 tsp all-purpose flour
- 4 tbsp potato starch
- Salt and pepper, to taste
- 1/2 tsp sugar
- 1/2 tsp grated garlic (from a tube)
- 2 tsp sake (or dry white wine)
Tartar Sauce
- 1 hard-boiled egg (about 10 minutes boiled)
- 1/4 onion
- 3 tbsp Japanese mayonnaise
- 1 tsp milk
- Pinch of sugar
- Pinch of chicken bouillon powder
- 1/4 tsp sesame oil
- 2 pinches salt (for onion)
Sauce Glaze
- 1 tbsp sugar
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp mirin
Instructions
- Make the tartar sauce: Coarsely chop the hard-boiled egg. Finely chop the onion and sprinkle with 2 pinches of salt, then let it sit for 3 minutes before squeezing out excess water. In a bowl, combine the chopped egg, drained onion, Japanese mayonnaise, milk, sugar, chicken bouillon powder, and sesame oil. Mix thoroughly to create the tartar sauce.
- Prepare the chicken: Cut slits into the thick parts of the chicken thighs to help marinade absorption. Place the chicken in a shallow dish and rub in salt, pepper, sugar, grated garlic, and sake (or white wine). Let it marinate briefly.
- Coat the chicken with flour mixture: In a bowl, mix 4 teaspoons of milk with 4 teaspoons of all-purpose flour to form a thin batter. Coat each marinated chicken piece with this batter evenly.
- Apply potato starch and rest: Coat the battered chicken pieces evenly with potato starch. Let them rest for 5 minutes to allow the coating to set.
- Fry the chicken: Heat about 1/2 inch of oil in a skillet over medium heat. Fry the chicken for approximately 3 minutes on one side until golden brown, then flip and cook for an additional 2–3 minutes. Remove the chicken and drain excess oil on paper towels.
- Prepare and apply the glaze: In a separate pan, combine sugar, vinegar, soy sauce, and mirin. Heat over medium-low until the mixture starts bubbling. Add the fried chicken to the pan and quickly coat with the sauce evenly.
- Serve: Slice the glazed chicken into bite-sized strips, plate them, and generously top with the homemade tartar sauce for serving.
Notes
- Use hard-boiled eggs that have been boiled for about 10 minutes for optimal tartar sauce texture.
- When marinating the chicken, coat quickly and optionally pour any remaining marinade over the chicken before cooking for enhanced flavor.
- This dish is perfect for bento lunch boxes due to its portability and flavor.
- You can freeze the fried chicken (without the sauce) for later use; reheat and add fresh tartar sauce when serving.
- Use Japanese mayonnaise for authentic flavor but plain mayonnaise can also work in a pinch.
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