Chicken Nanban Strips (extra crispy!)

What Is Chicken Nanban?

Chicken nanban is a beloved Japanese fried chicken dish that originated in Miyazaki Prefecture. Today, it’s popular all across Japan and is known for its signature combination of crispy fried chicken, tangy nanban sauce, and rich tartar sauce.

The word “nanban” historically referred to foreign (especially Western) influence, but in food, it has come to represent dishes that incorporate vinegar-based sauces and bold flavors. In that sense, chicken nanban is all about balance—crispy, tangy, and creamy in one bite.

One of the most interesting things about this dish is that every household has its own version of tartar sauce. Some are chunkier, some are creamier, and many emphasize egg for richness, which is a defining characteristic of Japanese tartar sauce.

A Crispy Twist on Chicken Nanban

This idea has been on my mind for a long time—turning chicken nanban into Japanese chicken strips with an extra crispy finish.

The key technique here is using two different coatings: a wet batter made with all-purpose flour and a dry batter made with potato starch. This combination creates a uniquely light yet crunchy texture that stays crispy even after being coated in nanban sauce.

Cutting the chicken into strips also increases surface area, giving you more of that golden, craggy crust. Tossed in a sticky nanban sauce and paired with a rich tartar sauce, this version delivers both texture and flavor in a really satisfying way.

Ingredients

Chicken breast: 300 g

Cooking oil: about 2 inches deep in pan

Dry Batter
Potato starch: 1 cup
Salt: 1 tsp
Black pepper: 1 tsp
Garlic powder: 1 tsp

Batter
Egg: 1
All-purpose flour: 1/4 cup
Cold soda water: 3/8 cup

Nanban Sauce
Soy sauce: 2 tbsp
Sugar: 2 tbsp
Rice vinegar: 2 tbsp
Honey: 2 tbsp
Grated ginger: 1 tsp
Sesame seeds: 1 tbsp
Sliced red chili pepper: 2 tsp

Tartar Sauce
Onion (finely chopped): 3 tbsp
Water: 1 tsp
Rice vinegar or lemon juice: 1 tsp

Egg: 1
Mayonnaise: 6 tbsp
Pickles (finely chopped): 2 tbsp
Dill (finely chopped): 2 tsp
Vinegar: 1 tsp
Salt: a pinch
Sugar: 1/2 tsp
Black pepper: 1/4 tsp
Pickle juice: 1/2 tsp

Instructions

1. Bring a pot of water to a boil and cook one egg for 13 minutes to make a hard-boiled egg.
2. While the egg cooks, make the tartar sauce base. Cook the finely chopped onion with water and rice vinegar (or lemon juice) over medium-low heat until softened, then set aside to cool.
3. Finely chop the pickles and dill. Once the egg is cooked, transfer it to cold water, peel, and mash it with a fork. Mix with mayonnaise, vinegar, salt, sugar, black pepper, dill, and pickle juice. Add the cooled onion mixture and combine to finish the tartar sauce.
4. Cut the chicken breast into 6 strips. Mix all ingredients for the dry batter in one container. In another bowl, combine egg, all-purpose flour, and cold soda water to make the wet batter.
5. Heat oil in a pot. Coat each piece of chicken in dry batter, then wet batter, then dry batter again.
6. Fry for about 12 minutes, turning occasionally. Remove and rest for 2–3 minutes, then fry again at higher heat for 1–2 minutes until extra crispy.
7. In a pan, combine all nanban sauce ingredients and bring to a simmer until slightly thickened.
8. Toss the fried chicken in the sauce and serve with tartar sauce.