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Japanese Tori Nanban Recipe

Japanese · Main course · 35 min total

Tori Nanban is a classic Japanese dish featuring crispy fried chicken pieces marinated in a sweet and tangy vinegar-based sauce, often served with tartar sauce. This recipe delivers juicy chicken with a delightful crunch and a refreshingly savory-sweet glaze.

Ingredients

• 500g boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1/4 cup potato starch or cornstarch
• 1 large egg, beaten
• Vegetable oil for deep frying
• 3 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp mirin
• 1/2 cup finely chopped cabbage (for serving)
• 1/2 cup tartar sauce (store-bought or homemade)

Instructions

1. In a bowl, combine chicken pieces with soy sauce, sake, grated ginger, and minced garlic. Marinate for 10 minutes.
2. In a shallow dish, mix flour and potato starch. In another bowl, place beaten egg.
3. Heat oil in a deep pot to 170°C (340°F).
4. Dredge each chicken piece first in the flour mixture, then dip in egg, then coat again in flour mixture. Shake off excess.
5. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
6. In a small saucepan, combine rice vinegar, sugar, and mirin. Heat over medium heat until sugar dissolves, then remove from heat.
7. Place fried chicken in a large bowl, pour the vinegar mixture over, and toss to coat evenly.
8. Serve chicken over shredded cabbage with tartar sauce on the side.

Tips

• For extra crispiness, double-fry the chicken: fry once at 160°C for 3 minutes, let rest 5 minutes, then fry again at 180°C until golden.
• Adjust the vinegar sauce sweetness to your liking by adding more or less sugar.
• Leftover chicken can be stored in the refrigerator for up to 2 days; reheat in an oven or air fryer to restore crispness.

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