For 2-3 Persons Preparation Time ca. 30 Minuten


  • 2 chicken breasts (about 400 grams)
  • Salt and pepper
  • 120 grams of flour
  • 1 egg
  • 1 tbsp (15 mL) of milk
  • Vegetable oil for frying
  • 1/2 onion, sliced (about 100 grams)
  • 1/2 carrot, sliced (about 50 grams)
  • 1/2 bell pepper, sliced (about 100 grams)
  • 60 mL of vinegar
  • 60 mL of soy sauce
  • 60 grams of sugar
  • 1 tbsp (15 mL) of sake
  • 1 tsp of grated ginger (about 5 grams)
  • 1 clove of garlic, grated
  • 1 tsp of cornstarch (about 5 grams)
  • 1 tbsp (15 mL) of water
  • Green onions, chopped (optional)


  1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In a shallow bowl, whisk together the flour, egg, and milk until smooth.
  3. Heat the vegetable oil in a deep fryer or a large frying pan over medium-high heat.
  4. Dredge the chicken pieces in the flour mixture, shaking off any excess, and then fry until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
  5. In a saucepan, combine the sliced onion, carrot, bell pepper, vinegar, soy sauce, sugar, sake, grated ginger, and garlic. Bring to a simmer and cook until the vegetables are tender, about 5-7 minutes.
  6. In a small bowl, whisk together the cornstarch and water until smooth. Add to the saucepan and cook, stirring constantly, until the sauce thickens.
  7. Add the fried chicken to the saucepan and toss to coat with the sauce.
  8. Serve the chicken namban hot, garnished with chopped green onions if desired.