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Chicken nanban, crispy fried chicken glazed in sweet vinegar soy and topped with chunky tartar sauce, on a slate surface

Chicken Nanban (Japanese Fried Chicken)

Crispy fried chicken thigh tossed in a tangy sweet-vinegar soy sauce and topped with a chunky egg tartar sauce that swaps most of the mayo for Greek yogurt. It lands at 44g of protein a serving and comes together in about 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 475
Ingredients Method

Ingredients
  

  • 1.75 lb boneless skinless chicken thighs about 800g; trim loose fat and cut each thigh into 2 or 3 even pieces
  • 1 tbsp soy sauce for marinating the chicken
  • 1 tsp grated ginger
  • 1 large egg beaten, for the coating
  • 6 tbsp potato starch cornstarch works too; potato starch stays crispier
  • 3 tbsp neutral oil for shallow frying
  • 4 tbsp rice vinegar for the nanban sauce
  • 3 tbsp soy sauce for the nanban sauce
  • 2 tbsp sugar
  • 1 tbsp mirin or 1 tsp sugar plus 1 tbsp water
  • 0.5 cup nonfat Greek yogurt about 120g; the base of the lighter tartar
  • 2 tbsp light mayonnaise keeps the tartar tasting like tartar
  • 2 large hard boiled eggs chopped
  • 2 tbsp dill pickle finely chopped; cornichons or Japanese rakkyo also work
  • 2 tbsp white onion finely minced, rinsed under cold water and squeezed dry
  • 2 tbsp chopped chives or scallion greens for garnish

Method
 

  1. Toss the chicken pieces with 1 tablespoon soy sauce and the grated ginger. Let them sit while you build the rest, at least 10 minutes.
  2. Make the nanban sauce. Stir the rice vinegar, 3 tablespoons soy sauce, sugar and mirin together in a wide bowl until the sugar dissolves. Set it near the stove so you can dunk the chicken the moment it comes out of the oil.
  3. Make the tartar. Combine the Greek yogurt, mayo, chopped hard boiled eggs, pickle and squeezed onion. Season with a pinch of salt and pepper. Keep it cold until serving.
  4. Coat the chicken. Beat the egg into the marinated chicken, then dredge each piece in potato starch, pressing so it sticks in a thin even layer. Shake off the excess.
  5. Heat the oil in a large skillet over medium-high until a pinch of starch sizzles on contact. Fry the chicken in two batches, about 4 minutes a side, until deep golden and cooked to 165F in the center. Do not crowd the pan or the crust steams instead of crisping.
  6. Straight out of the oil, drop each piece into the nanban sauce and turn it once to coat. Lift it out so it stays crisp and does not sit and go soft.
  7. Pile the chicken on plates, spoon the cold tartar over the top and scatter with chives. Serve with rice and shredded cabbage.