BEST Chicken Nanban Recipe (チキン南蛮)
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- Опубліковано 22 лип 2024
- My Chicken Nanban Recipe is inspired by the original Chicken Nanban at Naochan in Miyazaki Prefecture, Japan. Instead of the usual flour or potato starch coating, this one is coated in egg, which gives the fried chicken a light crispy coating that melts away into flood of savory chicken juices seasoned with the tangy sweet sauce. Served with a citrusy Japanese-style tartar sauce, each bite is packed with contrasting textures and tastes that makes this irresistibly addictive. #friedchicken #japaneserecipe #チキン南蛮
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Chicken Nanban (チキン南蛮)
Makes 2 large servings
INGREDIENTS
For Tartar Sauce
1 medium-boiled egg, peeled
1 tablespoon celery, finely diced
1/2 scallion, minced
2 tablespoons mayonnaise, Japanese mayo works best
1/2 teaspoon whole grain mustard
1/4 teaspoon lemon zest from 1/2 lemon
1 teaspoon lemon juice
1/8 teaspoon ground white pepper (to taste)
1 pinch salt (to taste)
For Nanban Sauce
2 tablespoons usukuchi soy sauce
2 tablespoons sake
2 tablespoons granulated sugar
1/2 teaspoon fresh ginger, grated
2 tablespoons rice vinegar
For Chicken
vegetable oil for frying
450 grams boneless skin-on chicken thighs
1/4 cup all-purpose flour, for dusting
1 jumbo egg
INSTRUCTIONS ▶ norecipes.com/chicken-nanban/
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There are so many new ideas in this video for me! The tartar sauce is so unique and applying the egg on the chicken while it’s frying is something I’ve never ever seen before! So cool. 🌺
Glad I could show you something new😁 tartar sauce is trending right now here and last week I saw a tartar sauce korokke at the convenience store (just tartar sauce breaded and deep fried)
I shared this to my sister and she loved it! She brought some of it to their office and her officemates asked her to make more.
Wow that's awesome thanks for sharing! It makes me happy to hear that people are actually using these videos😁
Thank you for this great video! I used to always order it from my favorite restaurant in San Francisco called Kitchen Kura, but they closed years ago and I’m always craving chicken nanban. Now I can make it at home!
You're welcome! I hope you enjoy it!
That looks incredible 👀 😋😋😋
Thanks!
This looks so delicious! I think I may make this soon!
Thanks Kaye! I hope you enjoy it!
The perfect chicken ❤️❤️❤️. Tried this recipe , and it turned out just amazing. Thanks for sharing this recipe.
Hi Nitya, I'm glad to hear you enjoyed it! Thanks for letting me know!
Looks delicious and maybe something I could make with your excellent video. Thanks!
Thanks Tess Cook! I hope you give it a try, it's one of my favorites.
Looks yummy. Will try it for sure. Thank you for sharing :D
You're welcome, I hope you enjoy it!
chicken nanban goes so well with rice. i know what we're having for dinner tonight! thanks marc
It does doesn't it? Hope you enjoy it!
This was a straight up BANGER
i'm gonna make this a lot...
😆 Happy to hear you enjoyed it so much! I have a bunch of other Japanese recipes on here, so I hope you have a chance to try them out😉
Tried this recipe for tonight's dinner and everyone said it taste so good, thank you so much. ☺☺☺
Hi Karra, I'm so glad to hear everyone enjoyed it! Thanks for stopping by to let me know😀
Gonna share your link to my co helpers so they can make a yummy chicken nanban for their employers too. 🥰
Thank you😄
Hey man, this video is looking pretty good since the last time i saw you. Nice job, you sound a lot more natural than you did before, i like it.
Also, this recipe was pretty good too
Thanks The Best Asian Food, I'm glad to hear you enjoyed it!
Im going to try this.one, this ia.new to.me , fried chicken is my favorite though.
Fried chicken is probably my favorite category of dish😀 hope you enjoy this!
Any type of fried chicken is my kryptonite!! 🤪
Mine too, it's seriously my favorite food in the world.
たべたい !!!
I hope you try it out!
Nicd video i like fried chicken namban
Thanks! I hope you give this one a try!
I tried already to cook here in the Philippines hoping ill see you soon
Hi! Thank you for sharing this. Can i change the sake with water or something that doesn't contain with alcohol?
Hi Windianggs, the sake is there to add sweetness and umami to this dish. Since there isn't a great substitute, water will probably be your best bet keeping in mind that you'll be missing out on the umami that the sake contributes.
@@NoRecipes ahh i see... That's bad i couldn't make this with sake, bcs sake contain with non-Halal Ingeridient (alcohol) 😩😩 but thank you anyway for your reply. Regards from Indonesia! :)
The alcohol burns off while cooking, so if you're allowed to eat bread (raw yeast leavened dough naturally contains alcohol) and soy sauce (soy sauce contains 1-2% alcohol as a natural byproduct of fermentation), then I'm not sure why you wouldn't be allowed to use sake for cooking. Unfortunately most common seasonings used in Japanese cuisine (including soy sauce, miso, and sake) contain alcohol due to the fact that they are all fermented.
@@NoRecipes i see... that's make sense. i got more information from this, thanks a ton!
@@Windianggs they also have non-alcoholic version of mirin. But keep in mind that the mirin has sugar in it already, so you need to adjust the added sugar accordingly.
Made this and it came out pretty nicely. My chicken wasn't very crispy, though. Kind of soggy and the batter seemed thin. Any suggestions?
Hi David, chicken nanban is not supposed to be crispy in the way fried chicken normally is, because it is soaked in a vinegar-based sauce. The goal with using eggs is that the coating doesn't turn to mush and it won't dissolve like it would if you were to use a flour-based coating. As for the batter being thin, you need to get it into the oil with as much egg on it as possible, and then add a drizzle of the egg on top to get the thick fluffy coating off egg around it. If you want a crispy Japanese-style fried chicken, try using either my Karaage or Tebasaki recipes, both are made to be crispy.
Ok, thanks!
Oh my God! This is just like "Kabiraji Cutlet", an Anglo-Indian delicacy in Kolkata (India). This is a very famous dish from the colonial period. Though the word "kabiraji" means "ayurvedic" or "herbal medicine" but in reality, it is thought to be derived from the English word "coverage", denoting how the cutlet is wrapped around in egg batter bloomed in oil just like you showed in this video. Both chicken and fish (usually white sea fish like Kolkata betki or basa used for the cutlet) cutlets are made this way. This is one of the most popular dishes in wedding ceremonies here. I think it also originated from the Portuguese cuisine as they actually arrived before the British in Kolkata. It is amazing how food everywhere are so versatile and yet we can find something in common.
PS: In Kolkata, "Kabiraji cutlet" is served with kasundi which is a sauce made of ground mustard seeds (think of it as a more pungent cousin of Dijon mustard) and ketchup. But normal chicken and fish cutlets (coated with breadcrumb and deep-fried) are served with tartar sauce.
Hi Kamalika, this is super interesting, thank you for sharing! It's funny that you mention the Portuguese, because "Nanban" literally means "southern barbarians" in Japanese and was a name given to the Portuguese at the time of their arrival to Japan in the mid 16th century. The precursor to this modern chicken dish is made with fish, and it can be traced back to a Portuguese dish called Escabeche. If you follow the trail back even further the root word is Persian. I love the history of food because it tells the story of human migration!
@@NoRecipes True! Same here...😊
If i use white vinegar instead rice vinegar is it okey?
Hi Fathur, it won't have exactly the same taste, but it should work. If it's available near you apple cider vinegar will have a closer taste to rice vinegar than white vinegar will.
Can we replace sake for souce?
Hi Rendy, the sake is here to add umami to the sauce. There isn't a great substitute as no ingredient I'm aware of is going to give you the same subtle sweetness and umami. If you can't get it near you, your best option will be to substitute water. This obviously won't give you the taste, but it also won't throw off the balance of flavors that adding wine or something else would.
I think that a high quality honey have some similar fermented notes to sake so replace the sugar with hoey and you will have something similar flavourwise.
Can we use normal mayonnaise instead of Kewpie?
I'm not sure what "normal" mayonnaise is where you're located, but when compared to American Mayonnaise, Kewpie is more eggy and a little more sour. It's actually closer in taste to home made mayonnaise. That being said, normal American mayo will work.
I compared a few Chicken Nanban recipes, and found that the egg coating technique isn't exactly replicated in some. Is this a Naochan difference as compared to the ones inspired by Ogura, the other stall said to also have first created the dish?
I've never been to Ogura personally, but I believe their chicken nanban also uses egg as the batter. I think the issue is similar to that of many dishes that have gone far beyond their initial borders (like chili, stroganoff, etc), and many people that make recipes for it these days have never had the original (whether it be Ogura or Naochan). Most version of the recipe I see (even in Japanese) make the chicken like karaage, but a flour or starch based coating absorbs way too much sauce and gets soft and gummy on the outside. Cooked egg is not water soluble so while the air pockets will absorb the sauce (like a sponge) it will never actually dissolve.
@@NoRecipes Comparing pictures around, it seems like Ogura certainly uses an egg batter as well. But unlike Naochan, they don't have the extra bed of crispy egg. Considering that Chicken Nanban with tartar sauce is the more well known and popular version, I'm guessing Ogura's version was popularised the dish further. Which would explain why not many recipes have that extra crispy egg.
Your last point about the flour absorbing sauce is very insightful. Thank you.
Ogura is based in Miyazaki city (the capital and largest city of the prefecture) and they have several branches. Naochan's is in a smaller city over an hour away from Miyazaki. This could also explain the difference in popularity.
simply insane
😄
You need to fix your audio levels from camera to voice over. Otherwise, keep up the good work!
Hi Rexter2k, I know what you mean, but I have the the levels matched visually in FCPX, is there a better way to do this than trying to matchup the peaks in the audio levels? The other thing this could be is that I have horrible echo in my kitchen due to a high ceiling and tile floors, so I apply a lot of post processing to try and get rid of it. I think this is getting rid of certain frequencies in my voice for the on camera segments, which is why these segments might sound a little dampened. Any advice would be super appreciated! Thanks!
@@NoRecipes Ah ok, I'm sorry but I don't have much advice to give. Its been years since I've done any editing myself. I think your best bet is to trust your ears and adjust accordingly during editing, manually setting the volume for the clips. Its time consuming but it gives a quality boost to the videos. Maybe someone else with better understanding about this than me can chime in.
wait, are you the one in NHK bento program?
CMIIW
Yep, that's me😉
@@NoRecipes Oh my god it is YOU. thanks for always being the host :D
always watching it!
@@MidoriOtoko You're welcome, but I'm the one that should be thanking you for watching!😉👍🏽