00:10Hey guys, Yuto here from SlashyRecipes.com and today I'm going to show you how to make
00:16one of the most popular chicken dishes in Japan called Chicken Nampan. The chicken is fried in
00:22a sweet vinegar sauce and then topped with a rich Japanese style tartar sauce. We're going to make
00:28everything from scratch so here are the ingredients you'll need for two portions. For the tart sauce,
00:34I'm using four tablespoons of Japanese mayonnaise, a quarter onion, one small pickled gherkin, two hard
00:41boiled eggs, two teaspoons of sugar, one tablespoon of lemon juice, one teaspoon of ketchup, a pinch of
00:48some pepper and half teaspoon of dried parsley. The Nampan sauce only needs three ingredients which
00:56are a tablespoon of sugar, one tablespoon of soy sauce and one and half tablespoon of rice vinegar.
01:05It could also work with apple cider vinegar or white wine vinegar as well. And for the chicken,
01:12I'll be using 300 grams of chicken thigh, preferably with the skin on, a sprinkle of some pepper,
01:19one tablespoon of wheat flour, one egg, and two tablespoons of potato starch or corn starch,
01:27and two tablespoons of vegetable oil. First, I'm gonna make the tart sauce. I'm starting with
01:33four tablespoons of Japanese style mayonnaise and then I'm gonna add finely diced onion, gherkin and egg.
01:41If your onions are very strong in taste, you can soak them for five minutes first, but I recommend doing
01:47that
01:47before chopping so it's easier to dry them. The eggs have been hard boiled which took about 12 to 14
01:58minutes,
01:58then I diced it the same as the onion and gherkin. Add the rest of the tart sauce ingredients to
02:05the bowl
02:06and mix it well. I like to make this sauce by hand without using a food processor, making it this
02:14way means
02:14it's got lots of different textures going on rather than just being a blended paste.
02:35Once it's done, we can cover it and put it in the fridge ready for later.
02:40Next, we're gonna make the namban sauce which is super easy. Just take a small bowl and mix one
02:48tablespoon of sugar, one tablespoon of soy sauce, and one and a half tablespoon of rice vinegar together
02:54until the sugar is dissolved. As I mentioned before, you can also use apple cider vinegar or
03:01white wine vinegar if you don't have rice vinegar.
03:16Let's put it in the bowl and put it in the bowl.
03:16Set aside and let's prepare the chicken.
03:19I have already cut my chicken thigh into bite-sized pieces, just roughly chopped is fine,
03:25preferably leave the skin on so it gets extra crispy.
03:29Add it to a bowl and sprinkle with some pepper. Mix it around so that it's well distributed.
03:46Next, add one tablespoon of weak flour. Once all the pieces are lightly coated,
03:52crack in one egg and mix it well.
04:02The eggs should coat the chicken and break down some of the proteins, making it extra soft and tender.
04:16Now add two tablespoons of potato starch and mix it again. You can use cornstarch instead if you can't get
04:23potato starch.
04:35Now add two tablespoons of soy sauce.
04:36Okay, this looks ready to fry, so I'm gonna heat my pan on medium and add two tablespoons of vegetable
04:42oil.
04:52Once it's hot, add the chicken and fry for about three minutes on each side.
04:56If it's bigger than this, you might need a bit extra, so adjust the time accordingly.
05:05Chicken Nanbon was first created in a small city called Nobeoka in Miyazaki Prefecture, which is on the island of
05:13Kyushu.
05:13It was originally only made for and eaten by kitchen staff, but once it made its way onto the customer's
05:22menu,
05:23its popularity spread throughout the city and eventually made its way across Japan.
05:28It's one of the most popular fried chicken dishes in Japan and also known as the sold food of Nobeoka.
05:41Once the chicken is cooked through, turn the heat down to medium-low and add the Nanbon sauce to the
05:47pan.
05:47Allow it to thicken and mix the chicken around the pan so it gets coated in the sauce.
05:55The Nanbon sauce is kind of sweet and sour. We use pretty much the same kind of sauce for a
06:01dish called Nanbanzuke.
06:04Nanbanzuke is a samurai dish with fish, onions and carrots served in sugar and vinegar.
06:09It's very similar to Portuguese escabeche.
06:13Also, did you know tempura and castella cake also comes from Portugal originally?
06:18Japan has a long history with Portugal. You can read more about it on my blog. The link is in
06:25the description for you.
06:27Okay, so this looks ready to serve. I'm going to dish up onto a bed of lettuce.
06:43Topped with your tart sauce and I've also got some chilli threads for an extra touch of colour.
06:53And there you have it, delicious Japanese chicken Nanban with homemade tart sauce.
07:00Thanks so much for watching. I hope you enjoyed this recipe. And if you did, don't forget to like and
07:06subscribe.
07:07I've got plenty more delicious Japanese recipes on my channel. Thanks again. Hope to see you next time.
07:12Bye.
