Chicken Nanban

Name: Chicken Nanban
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 180 g boneless chicken thigh; 0.25 tsp fine salt; black pepper; 2 tbsp plain flour; 1 egg; 1.5 tbsp rice vinegar; 1 tbsp soy sauce; 1 tbsp caster sugar; 1 tbsp mirin; dried chilli flakes; 1 egg; 1 tbsp Japanese mayonnaise; 2 tbsp onion; 1 tsp flat-leaf parsley; 0.5 tsp lemon juice; 50 g white cabbage; 500 ml vegetable oil

Miyazaki's most famous dish: a crisp egg-battered fried chicken thigh dipped straight from the fryer into sweet-sour nanban vinegar, then smothered in chunky egg tartare sauce and served with shredded cabbage.

Lunch & dinner 25g+ protein

35 min20 prep · 15 cookMedium996 kcalper serving

Method

Lower 1 egg into simmering water and cook for 10 minutes, then cool under cold running water, peel and chop coarsely — the tartare should stay chunky. Put 2 tbsp of very finely chopped onion in a sieve, rinse under cold water and squeeze dry in kitchen paper so it loses its raw bite.
Fold the chopped egg and onion into 1 tbsp of Japanese mayonnaise with 1 tsp of chopped parsley, 0.5 tsp of lemon juice and a small pinch of salt. Cover and chill while you cook the chicken.
For the nanban sauce, put 1.5 tbsp of rice vinegar, 1 tbsp of soy sauce, 1 tbsp of caster sugar, 1 tbsp of mirin and the pinch of chilli flakes in a small pan over a low heat. Stir for 1-2 minutes, just until the sugar dissolves and it steams — do not boil it down. Pour into a shallow dish wide enough to hold the chicken.
Open out 180 g of chicken thigh skin-side down, slash the thick parts and press or bash it to an even 1.5 cm thickness so it fries evenly. Season both sides with 0.25 tsp of salt and a good grind of black pepper and leave 5 minutes.