# Chicken nanban ｜ Our Regional Cuisines

**Cuisine Name**: Chicken nanban

**Region**: Our Regional Cuisines

## Main Lore Areas
All over the prefecture

## Main Ingredients Used
Chicken meat (meat of the breast)

## History, Origin, and Related Events
Chicken Nanban" is known to have originated in Nobeoka City. It is said that it was first prepared as a bribe dish at a Western-style restaurant in Nobeoka City in the 1950s. At the time, the dish was called "fried chicken in sweet and sour sauce," but it later became popular in its current style of being served with tartar sauce and salad. In the 1960s, the dish became popular as a feast for the occasional family outing, and eventually became commonplace in school lunches, home cooking, and restaurant menus throughout the prefecture.The "Nanban" in "Chicken Nanban" is a term originally used to describe the Portuguese who came to Japan during the Warring States Period and their culture. Among the foods brought to Japan by the Portuguese was "nanbanzuke," which is made by marinating ingredients in sweet vinegar with chili peppers, and is said to have come to be called "chicken nanban" because chicken was used to make it.

## Opportunities and Times of Eating Habits
Chicken Nanban is eaten as an everyday meal at home, in restaurants, and as a school lunch.

## How to Eat
Sprinkle flour (light flour) on chicken, dip in egg mixture, deep fry, and dip in amazu (sweet vinegar). After the chicken is floured, it is dipped in the egg mixture to make it easier to absorb the sweet vinegar and to make it more palatable. Originally, the meat of the thigh was usually used, but nowadays thighs are sometimes used, which have a higher fat content and are more satisfying.There are two types of chicken nanban: the common chicken nanban topped with tartar sauce, and the simple chicken nanban served only with sweet-and-sour sauce.Restaurants offer original tartar sauce and "Chicken Nanban Curry," among other elaborate dishes.

## Efforts for Preservation and Succession
(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)Chicken Nanban" has spread not only in Miyazaki Prefecture but also throughout Japan. In particular, there are many products related to the sauce, which are sold for home use and as souvenirs. In Nobeoka City, a group of citizen volunteers was formed in 2009 to promote chicken nanban, and has been holding various events and disseminating information, such as designating July 8 as "Nanban Day.

## Ingredients
- Chicken breast: 240g
- Flour: 20g
- egg: 34g
- salt: 0.4g
- pepper: 0.4g
- Frying oil: Appropriate amount
- [Seasoning A (tartar sauce)] Mayonnaise: 36g
- [Seasoning A (tartar sauce)] Ketchup: 2g
- [Seasoning A (tartar sauce)] Sugar: 3g
- [Seasoning A (Tartar Sauce)] Boiled egg: 10g (chopped)
- [Seasoning A (Tartar Sauce)] Cucumber: 20g (finely chopped)
- [Seasoning A (Tartar Sauce)] Onion: 20g (finely chopped)
- [Seasoning B (Vinegar)] Soy sauce: 18g
- [Seasoning B (Vinegar)] Light soy sauce: 18g
- [Seasoning B] Mirin (sweet cooking rice wine): 9g
- [Seasoning B]Vinegar: 30g
- [Seasoning B] Sugar: 30g
- [Seasoning B] Shichimi Togarashi (seven spice chili peppers): A pinch

## Recipe
1. 1. Mix cucumber, onion, sugar, boiled egg, mayonnaise and ketchup to make Seasoning A.
2. 2. Mix the ingredients for Seasoning B, heat and bring to a boil.
3. 3. Season chicken meat with salt and pepper, dust with flour, dip in egg, and deep fry in oil at 170℃. When deep-fried, dip the meat in the vinegar.
4. 4. Arrange the vegetables and drained chicken meat on a plate and pour the tartar sauce (seasoning A) over the meat.

## Provider Information
provider : Miyazaki's Local Cuisine: Herashio Recipes" (Miyazaki Prefecture Dietary Improvement Promotion Council)

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