Chicken Nanban - Fried Chicken with Tartar Sauce

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • Fried chicken
  • 600 gram chicken meat (leg/breast)
  • salt and pepper
  • katakuriko/potato starch or cornstarch
  • 4 tablespoon oil
  • Tartar sauce
  • 1/2 onion, finely diced
  • 4 hard-boiled eggs
  • 1/2 cup Japanese mayonnaise
  • 2 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Serve with (optional)
  • cabbage/lettuce, thinly sliced


  1. Prep chicken: Pat dry chicken with kitchen paper and cut it into bite-size pieces. Season chicken with salt and pepper, and coat with katakuriko or cornstarch.
  2. Fry chicken: Heat oil in a frying pan over medium-high heat. Fry chicken in batches until golden brown. Use a strainer to remove excess oil from fried chicken.
  3. Tartar sauce: Microwave onion in a microwaveable bowl for 3 minutes with a 600-Watt setting. Add eggs, mayonnaise, soy sauce, rice vinegar, sugar, salt, and pepper. Mash the eggs and mix well with the other ingredients.
  4. Serve: Arrange thinly sliced cabbage/lettuce and arrange fried chicken on a platter. Pour the tartar sauce over the fried chicken right before serving.

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