Japanese Chicken Namban is a popular Japanese dish that features fried chicken pieces coated in a sweet and sour sauce. The word "namban" in Japanese means "southern barbarian," which refers to the dish's origins from Portuguese sailors who brought the dish to Japan in the 16th century.

The chicken is typically marinated in a mixture of soy sauce, sake, and ginger before being coated in flour and egg and fried until golden brown. The sauce is made from vinegar, soy sauce, sugar, and various vegetables such as onion, carrot, and bell pepper, which are simmered until tender and then thickened with cornstarch.

The resulting dish is a perfect balance of sweet, sour, and savory flavors that complement the tender and juicy chicken. Japanese Chicken Namban is often served with steamed rice, pickled vegetables, and a sprinkle of chopped green onions on top for added flavor and texture. It's a popular dish in Japanese restaurants and is also commonly made at home.

Serves

For 2-3 Persons Preparation Time ca. 30 Minuten

Ingredients

  • 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)

Preparation

  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.