Chicken Nanbanzuke (Fried Chicken in Vinegar Marinade) recipe - ingredients, nutrition and when to eat it
This Japanese dish is made by frying chicken thigh until crisp, then briefly soaking it in a tangy soy-vinegar marinade.
This Japanese dish is made by frying chicken thigh until crisp, then briefly soaking it in a tangy soy-vinegar marinade. Served with creamy tartar sauce, it is perfect for an evening when you want something both crisp and refreshing.
Japanese · 35 minutes to cook
Nutrition (per 447.5g serving): 859.7 kcal · protein 40.6g · carbohydrate 33.8g · fat 59.9g · sodium 1564.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Coat the chicken lightly with flour so the marinade soaks in evenly.
Tips: Pour the nanban sauce over the chicken while it is hot so the tangy flavor is absorbed well.
Tips: If the onion in the tartar sauce tastes too sharp, soak it in cold water for 5 minutes, then squeeze it thoroughly dry before using.
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Ingredients (1 serving)
- Chicken thigh — 180 g
- Flour — 2 Tbsp
- Cooking oil — 1.5 Tbsp
- Egg — 0.5 pc
- Mayonnaise — 1.5 Tbsp
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Pickles — 1 Tbsp
- Vinegar — 2 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 1 Tbsp
- Water — 2 Tbsp
- Ground black pepper — 0.2 tsp