🍗 Oyako nanban

Name: Oyako nanban
Total time: 40 min
Yield: 2
Cuisine: Japan · Miyazaki style
Ingredients: 400 g chicken thighs, cut into large pieces; 3 tbsp flour; 2 eggs, beaten, for coating; Oil for deep-frying; 2 tbsp rice vinegar and 1 tbsp sugar; Tartar sauce: 1 hard-boiled egg, chopped, 4 tbsp mayonnaise, 1 tbsp chopped onion, parsley; 200 g white cabbage, finely shredded; Salt, pepper

Origin: Japan · Miyazaki style

675kcal

per serving · 300 g

225kcal

per 100 g

42 gProtein14 g / 100 g

42 gFat14 g / 100 g

24 gCarbs8 g / 100 g

Oyako nanban is a variation on chicken nanban: pieces of chicken are coated in flour and egg, deep-fried until crisp, then served with a generous spoon of chunky egg tartar sauce. “Oyako” — parent and child — refers to the pairing of chicken and egg. A pile of finely shredded raw cabbage on the side cuts through the crunchy, tangy richness.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein14 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, egg, tartar sauce

Contains glutenno wheat, barley or rye in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

chickeneggtartar saucecabbage

Recipe

2 servings40 min

Ingredients

400 g chicken thighs, cut into large pieces
3 tbsp flour
2 eggs, beaten, for coating
Oil for deep-frying
2 tbsp rice vinegar and 1 tbsp sugar
Tartar sauce: 1 hard-boiled egg, chopped, 4 tbsp mayonnaise, 1 tbsp chopped onion, parsley
200 g white cabbage, finely shredded
Salt, pepper

Method

Season the chicken with salt and pepper, dust with flour and dip in the beaten egg.
Deep-fry at 170 °C for 6–7 minutes until golden and cooked through.
Warm the vinegar and sugar together and toss the hot chicken in it.
Mix the chopped egg, mayonnaise, onion and parsley into a tartar sauce.
Slice the chicken, spoon over the tartar and serve with the shredded cabbage.

How to make it lighter

Use skinless chicken breast and shallow-fry or bake it instead of deep-frying.
Tartar sauce is the richest part — use half the amount, as 1 tbsp mayonnaise ≈ 90–100 kcal.
Double the cabbage to make the plate bigger without many extra calories.

History

Chicken nanban is widely credited to restaurants in Miyazaki Prefecture in the mid-20th century; “nanban” is an old Japanese term for dishes linked to early Portuguese contact, often using vinegar. Versions that stress the chicken-and-egg combination are found in Japanese set-meal restaurants today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →