Chicken Nanban with Sweet Vinegar Glaze and Japanese Tartar Sauce

Steps

1. Step 1

   Put the 2 whole eggs in a small saucepan, cover with cold water by an inch, and bring to a boil over high heat. As soon as it boils, cover, turn off the heat, and let stand 10 minutes, then drain and cool under cold running water. Peel and chop coarsely, leaving some chunky pieces.

   15 min

   • 2 eggs
2. Step 2

   In a bowl, stir the chopped eggs with the mayonnaise, pickles, onion, parsley and 2 tsp rice vinegar. Season with salt and pepper. Refrigerate until serving.

   5 min

   • 2 eggs
   • 1/2 cup mayonnaise, preferably Japanese
   • 3 tbsp dill pickles or cornichons
   • 2 tbsp onion
   • 1 tbsp flat-leaf parsley
   • 2 tsp rice vinegar
   • salt and black pepper
3. Step 3

   In a small saucepan, combine the soy sauce, 3 tbsp rice vinegar, sugar, mirin and ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes. Pour into a wide shallow bowl big enough to dip a cutlet in and set aside.

   5 min

   • 3 tbsp soy sauce
   • 3 tbsp rice vinegar
   • 3 tbsp sugar
   • 1 tbsp mirin
   • 1 tsp grated fresh ginger
4. Step 4

   Trim any large bits of fat from the chicken thighs. Lay each flat and, if thicker than about 3/4 inch, open it out or pound it gently with the bottom of a pan so it is an even thickness. Season both sides with the 3/4 tsp salt and the pepper.

   10 min

   • 1 1/2 lb boneless skinless chicken thighs (about 4)
   • 3/4 tsp salt
   • 1/4 tsp black pepper
5. Step 5

   Beat the remaining egg in a shallow dish and put the cornstarch in another. Turn each thigh in the egg, let the excess drip off, then press it into the cornstarch to coat all over. Set the coated pieces on a plate.

   5 min

   • 1 egg
   • 2/3 cup cornstarch
6. Step 6

   Pour the oil into a deep skillet or saucepan to a depth of about 1 inch and heat over medium-high until it reaches 340°F, or until a pinch of cornstarch sizzles briskly. Fry the chicken in two batches, 4 to 5 minutes per side, until deep golden and cooked through (165°F at the thickest part). Lift onto a rack or paper towels.

   18 min

   • 1 1/2 lb boneless skinless chicken thighs (about 4)
   • 3 cups neutral oil, such as canola, for frying
7. Step 7

   While the chicken is still hot, dip each cutlet into the glaze, turning once so both sides are coated, then set on a cutting board and slice crosswise into wide strips.

   3 min

8. Step 8

   Divide the rice and shredded cabbage among four plates. Lay the sliced chicken alongside, spoon any glaze left in the bowl over it, and top generously with the tartar sauce. Serve with lemon wedges.

   5 min

   • 1/4 head green cabbage
   • 4 cups cooked short-grain white rice
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026