Dinner · 40 min · japanese

Chicken Nanban

This is the kind of Japanese dinner you’ll make on repeat — chicken thighs and eggs, 40 minutes, big payoff. At 640 calories and 40g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 2 Eggs
• 0.5 cup Mayonnaise
• 0.25 cup Onion
• 0.5 cup Flour
• 0.33 cup Rice vinegar
• 3 tbsp Sugar
• 2 tbsp Soy sauce
• 1 Dried chili
• 2 tbsp Pickles
• 1 tbsp Parsley
• 1 tbsp Lemon juice

Steps

1. Hard-boil the eggs, chop fine, and mix with mayonnaise, minced onion, pickles, parsley, and lemon into a chunky tartar sauce. Chill.
2. Dredge the chicken in flour and fry at 350 degrees 6 minutes per side until deep golden and crisp.
3. Simmer the vinegar, sugar, soy, and chili 3 minutes into the nanban sauce. While the chicken is still hot, drench it in the sauce and let it soak 5 minutes.
4. Slice and plate over shredded cabbage. Spoon the tartar sauce generously over the top.
5. Sweet, sour, crispy, creamy — Miyazakis gift to the fried chicken canon.

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