What Is Nanban Chicken? The Trendy Japanese Dish Taking Over The Internet

Nanban chicken, a delectable dish from Japan, tantalizes taste buds with its irresistible combination of sweet, savory, and crispy flavors. This culinary masterpiece, which literally translates to “southern barbarian chicken,” is a testament to the vibrant fusion of Japanese and Western culinary traditions.

Origins and History

The origins of nanban chicken can be traced back to the 16th century, during the Nanban trade period when Portuguese merchants introduced Christianity and Western cuisine to Japan. The dish evolved over time, incorporating elements from both cultures to create a unique and beloved dish.

Key Ingredients

The signature ingredients of nanban chicken are tender chicken thighs, a sweet and savory marinade, and a crispy panko breadcrumb coating.

• Chicken thighs: Bone-in, skin-on chicken thighs provide a juicy and flavorful base for the dish.
• Marinade: The marinade typically consists of soy sauce, mirin, sake, sugar, and grated ginger. This mixture infuses the chicken with a harmonious blend of sweet, savory, and umami flavors.
• Panko breadcrumbs: The crispy coating is made from panko breadcrumbs, which are larger and flakier than traditional breadcrumbs, resulting in a satisfying crunch.

Cooking Process

1. Marinate: The chicken thighs are marinated in the sweet and savory marinade for at least several hours, allowing the flavors to penetrate deeply.
2. Dredge: The marinated chicken is then coated in flour, followed by an egg wash, and finally in panko breadcrumbs.
3. Fry: The chicken is deep-fried until golden brown and crispy, ensuring a perfectly cooked exterior while maintaining the juicy tenderness of the meat.

Notable Variations

While the classic nanban chicken recipe remains a beloved staple, variations have emerged over time to cater to diverse preferences.

• Spicy nanban chicken: This variation adds a kick of heat to the dish by incorporating chili peppers or spicy sauce into the marinade.
• Yuzu nanban chicken: The refreshing citrus notes of yuzu zest and juice are added to the marinade, creating a vibrant and tangy twist.
• Grilled nanban chicken: Instead of deep-frying, the chicken is grilled to achieve a slightly smoky and charred flavor.

Serving Suggestions

Nanban chicken is typically served hot with a side of tartar sauce or a dipping sauce made from a mixture of mayonnaise, soy sauce, and lemon juice. It is often accompanied by shredded cabbage or other vegetables for a balanced meal.

Nutritional Value

Nanban chicken is a relatively high-calorie dish due to the deep-frying process. However, it also provides a good source of protein, carbohydrates, and fats. The marinade and panko breadcrumbs contribute to the dish’s vitamin and mineral content.

Culinary Significance

Nanban chicken holds a special place in Japanese cuisine, representing the harmonious fusion of Eastern and Western culinary traditions. It is a popular dish at restaurants and home kitchens alike, enjoyed by people of all ages.

Ingredients and Substitutions

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons sugar
• 1 tablespoon grated ginger
• 1 cup panko breadcrumbs
• 1/2 cup flour
• 2 eggs, beaten
• Vegetable oil for frying

Substitutions:

• Chicken thighs: Chicken breasts can be used instead, but they will not be as juicy.
• Soy sauce: Tamari or coconut aminos can be used as gluten-free alternatives.
• Mirin: Dry sherry or white wine can be substituted.
• Sake: Dry white wine or chicken broth can be used instead.
• Panko breadcrumbs: Regular breadcrumbs can be used, but they will not be as crispy.
• Flour: Cornstarch can be used as a gluten-free alternative.

Step-by-Step Cooking Instructions

1. In a large bowl, combine the chicken thighs, soy sauce, mirin, sake, sugar, and ginger. Mix well to coat the chicken.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight.
3. Preheat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
4. In a shallow dish, place the flour. In another shallow dish, whisk the eggs. In a third shallow dish, place the panko breadcrumbs.
5. Remove the chicken from the marinade and discard the marinade. Dredge the chicken in flour, then dip in the eggs, and finally coat in panko breadcrumbs.
6. Carefully place the chicken in the hot oil and fry for 5-7 minutes per side, or until golden brown and crispy.
7. Drain the chicken on paper towels and serve immediately with tartar sauce or your favorite dipping sauce.

What You Need to Know

Q: What is the best way to marinate the chicken?
A: Marinating the chicken for at least 4 hours, or overnight, allows the flavors to penetrate deeply, resulting in a more flavorful dish.

Q: Can I use boneless, skinless chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but they will not be as juicy as thighs.

Q: What is the best oil for frying nanban chicken?
A: Vegetable oil with a high smoke point, such as canola oil or sunflower oil, is recommended for deep-frying.

Q: Can I bake nanban chicken instead of frying it?
A: Yes, you can bake nanban chicken at 400°F (200°C) for 20-25 minutes, or until cooked through. However, the chicken will not be as crispy as if it were fried.

Q: What is the best way to serve nanban chicken?
A: Nanban chicken is typically served hot with tartar sauce or a dipping sauce made from mayonnaise, soy sauce, and lemon juice. It can also be served with shredded cabbage or other vegetables.