Uploaded November 2025 | Updated September 2026, 2 weeks ago
In this video, I'll show you how to make authentic Miyazaki-style Chicken Nanban with its signature egg-battered coating and tangy sweet-sour glaze. Learn the secret double-fry technique that keeps chicken juicy inside while creating that perfect golden crunch, plus how to make creamy homemade Japanese tartar sauce.
🖨 PRINT FULL RECIPE: sudachirecipes.com/chicken-nanban-recipe
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 40 mins
👥 Servings: 3-4
🥕 Ingredients:
- 450 g chicken breast skin on, or boneless chicken thigh
- salt and pepper to taste
- 3 tbsp cake flour or all purpose
- 1 tbsp cornstarch or potato starch
- 2 eggs
- cooking oil for frying
Japanese Tartar Sauce
- 1 small pickled gherkin or fresh cucumber
- ¼ onion rinse after mincing to reduce sharpness
- 1 hard boiled egg
- 4 tbsp Japanese mayonnaise or regular mayonnaise
- ½ tbsp lemon juice
- 2 tsp whole milk
- 1 tsp sugar
- ½ tsp ketchup
- 1 pinch salt and pepper
- parsley dried or finely chopped fresh, for color
Nanbanzu
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp sugar
- 1 tbsp mirin
- 1 dried red chili pepper split lengthways, deseeded
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/chicken-nanban-recipe
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: What makes "authentic" Chicken Nanban?
A: Hallmarks of the Miyazaki original: season chicken, dust with flour, then coat in egg before frying. Dip the hot chicken briefly in nanban vinegar while the crust is still porous. Finish often with house tartar (some classic shops serve it without tartar, but the egg-coat + vinegar dip are non-negotiable). Non-traditional chicken nanban often skips the egg coating or merely pour sweet-sour sauce over regular karaage, which misses the signature sauce-soaked, tender-crisp texture.
Q: What's the origin of Chicken Nanban?
A: It originated in the late 1950s-60s in Nobeoka, Miyazaki, reportedly as a staff meal at a yoshoku (Western-style) restaurant before becoming a beloved local specialty. Two famed lineages emerged: "Nao-chan" (no tartar, pure sweet-vinegar finish) and "Ogura" (with generous tartar). The term "nanban" nods to historical "nanban-zuke," a vinegar-chili marinade introduced via Portuguese influence, hence the brief post-fry dip that defines the dish.
Q: Why does my chicken nanban turn out dry and tough?
A: This usually happens from overcooking or inadequate prep. Butterfly thick breast meat to ensure even cooking, don't fry beyond light golden brown for the first fry.
⏱ TIMESTAMPS
0:00 Intro
0:19 Cut & Prep Chicken
1:21 Coat with Flour
1:45 Egg Wash
2:09 Make Tartar Sauce
3:30 Make Nanban Sauce
4:16 First Fry
5:25 Second Fry
5:41 Glaze with Nanbanzu
6:14 Plate & Serve
7:02 Ingredients Recap
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--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japaneserecipes #japanesefood #japanesecooking #japan #chickenbreastrecipe #chickenrecipe
In this video, I'll show you how to make authentic Miyazaki-style Chicken Nanban with its signature egg-battered coating and tangy sweet-sour glaze. Learn the secret double-fry technique that keeps chicken juicy inside while creating that perfect golden crunch, plus how to make creamy homemade Japanese tartar sauce.
🖨 PRINT FULL RECIPE: sudachirecipes.com/chicken-nanban-recipe
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 40 mins
👥 Servings: 3-4
🥕 Ingredients:
- 450 g chicken breast skin on, or boneless chicken thigh
- salt and pepper to taste
- 3 tbsp cake flour or all purpose
- 1 tbsp cornstarch or potato starch
- 2 eggs
- cooking oil for frying
Japanese Tartar Sauce
- 1 small pickled gherkin or fresh cucumber
- ¼ onion rinse after mincing to reduce sharpness
- 1 hard boiled egg
- 4 tbsp Japanese mayonnaise or regular mayonnaise
- ½ tbsp lemon juice
- 2 tsp whole milk
- 1 tsp sugar
- ½ tsp ketchup
- 1 pinch salt and pepper
- parsley dried or finely chopped fresh, for color
Nanbanzu
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp sugar
- 1 tbsp mirin
- 1 dried red chili pepper split lengthways, deseeded
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/chicken-nanban-recipe
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: What makes "authentic" Chicken Nanban?
A: Hallmarks of the Miyazaki original: season chicken, dust with flour, then coat in egg before frying. Dip the hot chicken briefly in nanban vinegar while the crust is still porous. Finish often with house tartar (some classic shops serve it without tartar, but the egg-coat + vinegar dip are non-negotiable). Non-traditional chicken nanban often skips the egg coating or merely pour sweet-sour sauce over regular karaage, which misses the signature sauce-soaked, tender-crisp texture.
Q: What's the origin of Chicken Nanban?
A: It originated in the late 1950s-60s in Nobeoka, Miyazaki, reportedly as a staff meal at a yoshoku (Western-style) restaurant before becoming a beloved local specialty. Two famed lineages emerged: "Nao-chan" (no tartar, pure sweet-vinegar finish) and "Ogura" (with generous tartar). The term "nanban" nods to historical "nanban-zuke," a vinegar-chili marinade introduced via Portuguese influence, hence the brief post-fry dip that defines the dish.
Q: Why does my chicken nanban turn out dry and tough?
A: This usually happens from overcooking or inadequate prep. Butterfly thick breast meat to ensure even cooking, don't fry beyond light golden brown for the first fry.
⏱ TIMESTAMPS
0:00 Intro
0:19 Cut & Prep Chicken
1:21 Coat with Flour
1:45 Egg Wash
2:09 Make Tartar Sauce
3:30 Make Nanban Sauce
4:16 First Fry
5:25 Second Fry
5:41 Glaze with Nanbanzu
6:14 Plate & Serve
7:02 Ingredients Recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtu.be/NOYHqA2RMy4
youtu.be/rH3s2kb30tI
youtu.be/2McftbqyplU
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japaneserecipes #japanesefood #japanesecooking #japan #chickenbreastrecipe #chickenrecipe
