Japan

Chicken Nanban, made with supermarket ingredients

Name: Chicken Nanban
Total time: 20 min
Yield: 2
Cuisine: Japan
Ingredients: 450 g boneless chicken thighs; 1/4 tsp salt and black pepper; 2 tbsp flour; 1 egg; 2 tbsp vegetable oil; 6 tbsp nanban sauce; 120 ml tartar sauce; 500 ml shredded cabbage; 1/2 lemon

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

20 min3 to wash

3 lazy steps

1
Season 450 g boneless chicken thighs with 1/4 tsp salt and black pepper, coat in 2 tbsp flour, dip in 1 beaten egg, and fry in 2 tbsp vegetable oil until golden.
2
Immediately soak the hot fried chicken in 6 tbsp nanban sauce.
3
Plate the chicken on shredded cabbage, top generously with 120 ml tartar sauce, and add a lemon wedge.

How it's eaten in Japan

In Japan, chicken nanban is traditionally served over shredded cabbage with a slice of lemon on the side.

Ingredients (serves 2)

boneless chicken thighs450 g
salt and black pepper1/4 tsp
flour2 tbsp
egg1
vegetable oil2 tbsp
nanban sauce6 tbsp
Swap: 2 tbsp soy sauce + 2 tbsp vinegar + 2 tbsp sugar（keeps sweet-sour flavor）
tartar sauce120 ml
shredded cabbage500 ml
lemon1/2

Authentic ingredients in Japan

boneless chicken thighs450 g
salt and black pepper1/4 tsp
flour2 tbsp
egg1
vegetable oil2 tbsp
nanban sauce6 tbsp
tartar sauce120 ml

Optional authentic touch
Lightly dusting chicken with flour before dipping in egg helps the egg coating hold the nanban sauce better.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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