Chicken Nanban (Japanese Fried Chicken with Tartar Sauce)
Chicken Nanban is a Japanese fried chicken dish that’s crispy, juicy, and packed with flavor. The chicken is coated in a sweet and tangy Nanban sauce, then topped with a creamy tartar sauce that perfectly balances the richness of the meat. It’s the kind of dish that works beautifully as a main with rice or as a crowd-pleasing appetizer on its own. The best part? You can easily recreate this restaurant-style favorite at home with just a few simple steps.
This easy chicken nanban recipe shows you how to make the famous Japanese fried chicken at home. Tender chicken thighs are pan-fried until golden, coated in a sweet soy-based nanban sauce, and topped with homemade tartar sauce. Perfect served with rice and cabbage.
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What Is Chicken Nanban?
Chicken Nanban is a crispy, juicy Japanese fried chicken coated in a sweet and tangy nanban sauce and topped with creamy tartar sauce. This dish might sound fancy, but it’s surprisingly easy to make at home with simple ingredients like chicken thighs, soy sauce, mirin, and mayonnaise.
With this recipe, you can enjoy the same restaurant-style Chicken Nanban in your own kitchen in just a few steps. Perfect for a quick dinner, brunch, or a crowd-pleasing meal! Serve it with rice and shredded cabbage for a complete, comforting Japanese-style dish.
What Makes Chicken Nanban Different from Karaage?
While both are Japanese fried chicken dishes, Chicken Nanban differs in key ways:
Sauce: Nanban chicken is coated in a sweet and tangy sauce; karaage is typically seasoned and fried without glaze.
Tartar: Chicken Nanban is served with a creamy tartar sauce, adding richness and balance.
Origin: Nanban hails from Miyazaki Prefecture, whereas karaage is popular nationwide as a casual fried chicken.
Texture: Nanban is slightly saucier due to the glaze, karaage is usually fully crisp.
Tips for the Best Chicken Nanban
Use thigh meat:
Boneless, skinless chicken thighs stay juicier than breast meat.
Don’t overcook:
Fry until golden, then simmer briefly in nanban sauce to prevent dryness.
Make tartar sauce ahead:
Keeps prep quick and easy.
Pan-fry or deep-fry:
Pan-frying works at home, deep-frying gives extra crispiness like restaurants.
Serve immediately:
Best eaten fresh for crispy texture and creamy balance.
Frequently Asked Questions
What is nanban sauce made of?
Nanban sauce is typically made with soy sauce, sugar, and vinegar or mirin, creating a sweet and tangy glaze.
Is Chicken Nanban the same as karaage?
No. Karaage is seasoned and fried chicken, while chicken nanban is coated in sweet vinegar sauce and topped with tartar sauce.
Can I deep-fry Chicken Nanban?
Yes! Traditionally it is deep-fried, but pan-frying works well for a lighter home version.
Can I make Chicken Nanban ahead of time?
You can prepare the tartar sauce ahead of time, but the chicken is best served fresh to keep it crispy.
What do you serve with Chicken Nanban?
It’s commonly served with shredded cabbage and steamed rice. YUM!
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Ingredients
- 2 Boneless, skinless chicken thighs cubed
- 1/4 tsp Salt
- 2 tsp Soy sauce
- 2 tsp Cooking wine
- 1/2 tsp Black pepper
- 1 tsp Corn Starch
- 2 tbsp Flour
For the Nanban Sauce:
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sugar
For the Tartar Sauce:
- 2 hard-boiled eggs, chopped
- 2 tbsp mayo
- Pinch of salt
- 1 tsp Black pepper
- 1.5 tsp Rice vinegar
Optional:
- 1/4 cabbage shredded
Step by step instructions
- Marinate the chicken
In a bowl, combine cubed chicken with salt, soy sauce, cooking wine, black pepper, and cornstarch. Mix well and let it marinate for 10–15 minutes. - Make the tartar sauce
In the same time, hard boil two eggs for about 10 minutes, then transfer to an ice bath to cool. Peel and chop the eggs, then mix with mayonnaise, rice vinegar, salt, and black pepper until creamy. Chill in the fridge until ready to use. - Cook the chicken
Heat oil in a pan over medium heat. Add the marinated chicken pieces and pan-fry for 4 minutes on each side, until golden brown and cooked through. - Add the nanban sauce
Pour the nanban sauce ingredients directly into the pan. Cover with a lid and let the chicken simmer for 2 minutes so the flavors soak in. - Serve and enjoy
Place the chicken over a bed of freshly shredded cabbage and finish with a generous spoonful of tartar sauce on top.
Chicken Nanban
Ingredients
- 2 boneless chicken thighs (cubed)
- 1/4 tsp Salt
- 2 tsp Soy sauce
- 2 tsp Cooking wine
- 1/2 tsp Black pepper
- 1 tsp Corn Starch
- 2 tbsp Flour
Nanban sauce
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sugar
Tartar Sauce
- 2 hard boiled eggs
- 2 tbsp Mayonnaise
- 1 pinch Salt
- 1 tsp Black pepper
- 1.5 tsp Rice vinegar
Optional
- 1/4 head cabbage shredded
Instructions
- Marinate the chicken: In a bowl, combine cubed chicken with salt, soy sauce, cooking wine, black pepper, and cornstarch. Mix well and let it marinate for 10–15 minutes.
- Make the tartar sauce: In the same time, hard boil two eggs for about 10 minutes, then transfer to an ice bath to cool. Peel and chop the eggs, then mix with mayonnaise, rice vinegar, salt, and black pepper until creamy. Chill in the fridge until ready to use.
- Cook the chicken: Heat oil in a pan over medium heat. Add the marinated chicken pieces and pan-fry for 4 minutes on each side, until golden brown and cooked through.
- Add the nanban sauce: Pour the nanban sauce ingredients directly into the pan. Cover with a lid and let the chicken simmer for 2 minutes so the flavors soak in.
- Serve and enjoy: Place the chicken over a bed of freshly shredded cabbage and finish with a generous spoonful of tartar sauce on top.
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