Nanban Chicken
Prep time
Cook time
Total time
Serves: 4-5
Fried Chicken
  • 600g chicken thigh fillets, cut into bite sized pieces
  • 2 eggs, lightly beaten
  • ½ cup flour
  • ½ cup cornstarch
  • salt
  • freshly ground black pepper
  • oil
Nanban Sauce
  • ½ cup white vinegar
  • ½ cup mirin
  • ¼ cup soy sauce (Kikkoman or Yamasa)
  • 4 tbsp sugar
  • 4 inch dried konbu seaweed
  • ½ tsp cayenne
Tartare sauce
  • 2 pcs boiled eggs, diced
  • ½ telegraph cucumber, diced
  • 1 tbsp chopped white onion
  • 6 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • salt
  • freshly ground black pepper
Fried Chicken
  1. In a bowl mix together eggs, salt and freshly ground black pepper. Add chicken and mix well.
  2. In a large container with cover combine flour and cornstarch, add chicken pieces one at a time then cover the container. Shake to coat chicken evenly.
  3. Prepare a large wok; add oil then deep fry chicken pieces until golden brown.
Nanban Sauce
  1. Place all ingredients in a sauce pan then bring to a boil, simmer for a minute then turn heat off.
  2. Quickly dip fried chicken pieces to let it absorb the sauce. Place in a serving plate.
  3. Combine all the ingredients in a small pan,
Tartare sauce
  1. In a mixing bowl mix together onions, mayonnaise, ketchup, lemon juice, Dijon mustard, salt and freshly ground black pepper.
  2. Add the cucumber and eggs and mix it gently.
  3. Top fried chicken with tartare sauce.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at