Inspired by Portuguese cuisine, Chicken Nanban is crispy chicken dressed with a tangy sauce and served with homemade tartar sauce. It’s fusion cuisine at its finest and one of Japan’s most popular ways to enjoy fried chicken.

Recipe: https://www.justonecookbook.com/chicken-nanban/

Ingredients:

For the Tartar Sauce
1 large egg (50 g each w/o shell)
¼ onion (1.8 oz, 50 g for 2 servings)
½-1 Japanese or Persian cucumber (1.8 oz, 50 g for 2 servings)
3 Tbsp Japanese mayonnaise
1 tsp rice vinegar (unseasoned) (I used Mizkan Natural Rice Vinegar)
2 Tbsp sugar
⅛ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper

For the Nanban Sauce
2 Tbsp rice vinegar (unseasoned) (I used Mizkan Natural Rice Vinegar)
2 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp mirin

For the Fried Chicken
1 lb boneless, skinless chicken breast (10.5 oz, 300 g for 2 servings)
⅛ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
1-2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g w/o shell)
2 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (for deep-frying)