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Chicken Nanban (Fried Chicken with Soy Vinegar Dressing) 鶏肉の南蛮漬け

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  • Chicken Nanban on a white plate.

    Chicken Nanban is a regional cuisine from Miyazaki Prefecture in Kyushu Island (most southwesterly of Japan’s four main islands) but now it’s a very common dish served all over Japan.
    Chicken Nanban on a white plate.

    Nanban means “European countries” in old Japanese language. Portugal, Netherlands, and Spain are the first countries who introduced Western cultures to Japan long time ago, and Nanban Sauce was supposed to be derived from Spanish dish called escabeche.

    I usually serve Chicken Nanban with eggplant and bell pepper (eggplant is a must!). If you can find shiso leaves (Perilla) in Japanese or Korean supermarket, I highly recommend enjoying Chicken Nanban with shiso leaves. The combination of the chicken, eggplant, bell pepper, and shiso is excellent! The taste starts with a refreshing flavor of soy vinegar dressing followed by the crunchy fried chicken, and the refined taste of shiso kicks in as a finale. It’s like a perfectly blended flavor symphony – I really hope you will enjoy it as much as I do!

    Chicken Nanban on a white plate.

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    4 from 2 votes
    Chicken Nanban | Fried Chicken with Soy Vinegar Dressing @
    Chicken Nanban (Fried Chicken with Soy Vinegar Dressing)
    Prep Time
    15 mins
    Cook Time
    30 mins
    Total Time
    45 mins
    Chicken Nanban is a regional cuisine from Miyazaki Prefecture in Kyushu Island (most southwesterly of Japan's four main islands) but now it's a very common dish served all over Japan.
    Course: Appetizer, Main Course
    Cuisine: Japanese
    Keyword: fried chicken, sweet and sour chicken
    Servings: 2
    Author: Nami
    • kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • freshly ground black pepper
    • 1 tsp garlic powder
    Nanban Sauce:
    1. Gather all the ingredients.

      Chicken Nanban Ingredients
    2. Pat dry chicken and cut into 1 ½ inch pieces. Combine the chicken with the seasonings in a bowl and mix well.
      Chicken Nanban 1
    3. Cut the bell peppers into 1 ½ inch pieces.
      Chicken Nanban 2
    4. Slice the eggplant into 1/2 inch pieces and soak in water for a few minutes to prevent from changing color.
      Chicken Nanban 3
    5. Combine ingredients for Nanban Sauce in a small bowl.
      Chicken Nanban 4
    6. In a large skillet, heat 1/2 inch of oil over medium high heat. Use paper towels to wipe extra water from vegetables to prevent from oil splatter. Prepare potato/corn starch in a small bowl.
      Chicken Nanban 5
    7. When oil is hot (it’s ready when you dip a chopstick in the oil and see bubbles around the chopstick), dredge the eggplant in potato/corn starch and remove excess.
      Chicken Nanban 6
    8. Deep fry the eggplant until light golden brown. Transfer it to a wire rack or a paper towel. Work in batches and do not crowd the wok. When the eggplant is done, When the eggplant is done, dredge the bell peppers in potato/corn starch and deep fry, and repeat the same for the chicken.
      Chicken Nanban 7
    9. Coat the eggplant, the bell pepper, and the chicken with the Nanban Sauce.
      Chicken Nanban 8
    10. Chiffonade the shiso leaves and garnish on top and serve immediately.
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

    Editor’s Note: Pictures updated in August 2012.

    Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This post may contain affiliate sales links, please see privacy policy for details.

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