Name: Chicken Nanban with Onions
Cuisine: 和食
Ingredients: 400g chicken breast; 1 onion (approx. 200g); 1 tbsp toasted white sesame seeds (approx. 8g); Potato starch, as needed; 2–3 pinches sugar (for seasoning); 1 pinch salt (for seasoning); A pinch of white pepper (for seasoning); 1 1/2 tbsp sesame oil; [Nanban Sauce] 3 tbsp soy sauce (approx. 45ml); [Nanban Sauce] 2 tbsp mirin (approx. 30ml); [Nanban Sauce] 3 tbsp rice vinegar (approx. 45ml); [Nanban Sauce] 3 tbsp sugar (approx. 30g); [Nanban Sauce] 1 sliced red chili pepper; [Nanban Sauce] 1 clove garlic (approx. 10g), grated; Oil for pan-frying, to taste

About "Chicken Nanban with Onions"

This recipe transforms chicken breast by slicing it diagonally, tenderizing it with the back of a knife, and seasoning it with sugar, salt, and white pepper before pan-frying. The Nanban sauce is easily made by microwaving soy sauce, mirin, vinegar, sugar, red chili pepper, and garlic. Pouring the hot sauce over sliced onions removes their sharp bite, creating a sweet and tangy dish that pairs perfectly with rice. The water-retaining properties of sugar, combined with the slicing and tenderizing techniques, keep the chicken breast incredibly soft and juicy.

Introduction to プロが教える家庭料理　papa′s cooking →

Tips for Making "Chicken Nanban with Onions"

Onion Prep
- Slice the onion along the grain to about 3mm thick. Slicing too thick makes it harder to cook. Pouring the hot Nanban sauce over the sliced onions lightly cooks them, removing their sharp bite and enhancing their sweetness.
Chicken Prep
- Cut the chicken breast in half lengthwise, then slice diagonally against the grain into bite-sized pieces (approx. 20–25g each). Gently tap with the back of a knife to break down the fibers, which dramatically tenderizes the meat.
Seasoning
- The key is to apply 2–3 pinches of sugar first. Sugar's water-retaining properties lock in moisture, keeping the meat juicy. Follow with 1 pinch of salt and a pinch of white pepper, patting them in. Letting it sit for 10 minutes is even more effective.
Nanban Sauce
- Mix all sauce ingredients to dissolve the sugar, then microwave uncovered at 600W for 2 minutes. Pouring it hot over the onions cooks them evenly and removes their raw sharpness.
Pan-Frying
- Pour oil to a depth of 1 cm in a pan and heat to 170°C (340°F). Fry chicken in a single layer: 2 minutes on the first side, flip when edges turn white by 1 cm, fry for 1.5 minutes, then flip again for 10 seconds to crisp.
Finishing
- Add the freshly fried chicken to the bowl of onions, add 1 1/2 tbsp of sesame oil and 1 tbsp of toasted white sesame seeds, and toss thoroughly to coat.

Ingredients for "Chicken Nanban with Onions"

15 items

* Tap ingredient names to find on Amazon

400gchicken breast
1onion (approx. 200g)
1tbsp toasted white sesame seeds (approx. 8g)
Potatostarch, as needed
2–3pinches sugar (for seasoning)
1pinch salt (for seasoning)
Apinch of white pepper (for seasoning)
11/2 tbsp sesame oil
[NanbanSauce] 3 tbsp soy sauce (approx. 45ml)
[NanbanSauce] 2 tbsp mirin (approx. 30ml)
[NanbanSauce] 3 tbsp rice vinegar (approx. 45ml)
[NanbanSauce] 3 tbsp sugar (approx. 30g)
[NanbanSauce] 1 sliced red chili pepper
[NanbanSauce] 1 clove garlic (approx. 10g), grated
Oilfor pan-frying, to taste

How to Make "Chicken Nanban with Onions"

1
Cut 1 onion in half lengthwise, insert the knife at an angle to remove the core, slice it into 3mm-wide pieces, and place them in a large bowl.
2
Combine the Nanban sauce ingredients (soy sauce, mirin, vinegar, sugar, sliced red chili, and grated garlic) in a bowl, and mix well until the sugar is fully dissolved.
3
Microwave uncovered at 600W for 2 minutes. Pour the hot sauce all at once over the sliced onions, mix well, and set aside.
4
Cut the chicken breast in half lengthwise, then slice it diagonally against the grain into bite-sized pieces (approx. 20–25g each).
5
Arrange the chicken pieces on a cutting board and gently tap them with the back of a knife to break down the fibers and flatten them slightly.
6
Sprinkle 2–3 pinches of sugar, 1 pinch of salt, and a pinch of white pepper over the chicken, then pat gently with your hands to rub in the seasoning. Let sit for 10 minutes if time permits.
7
Spread potato starch on a tray, coat each piece of chicken evenly, and gently shake off any excess starch.
8
Pour oil into a frying pan to a depth of about 1 cm and heat to 170°C (340°F). Add the chicken in a single layer without crowding. Pan-fry for about 2 minutes on one side, then flip once the edges turn white by about 1 cm.
9
Pan-fry for another 1.5 minutes, flip once more, and fry for 10 seconds to make the exterior crispy. Transfer the cooked chicken to a paper towel-lined tray to drain.
10
Add all the freshly fried chicken to the bowl with the onions. Add 1 1/2 tbsp of sesame oil and 1 tbsp of toasted white sesame seeds, then toss well to coat everything in the sauce.
11
Plate the dish and pour the remaining sauce and onions generously over the top to serve.

Detailed Commentary on "Chicken Nanban with Onions"

* Content organized by topics from the video.

Onion Prep and Slicing Tips

We will make 'Chicken Nanban with Onions,' a budget-friendly dish that turns out incredibly tender and juicy. First, prepare the onion, which forms the base of the sauce. Use one onion (approx. 200g). Cut it in half lengthwise, then insert the knife at an angle to cleanly remove the core so you can slice along the grain. Next, slice it from the edge into pieces about 3mm thick. Slicing to this thickness ensures that when the hot sauce is poured over later, the onion retains a nice texture while losing its sharp, raw bite. Once sliced, transfer the onion to a large bowl and set it aside for the next step.

Easy Microwave Nanban Sauce

Next, we will make the Nanban sauce, which defines the flavor of this dish. In a bowl, combine 3 tbsp of soy sauce (approx. 45ml), 2 tbsp of mirin (approx. 30ml), 3 tbsp of vinegar (approx. 45ml), 3 tbsp of sugar (approx. 30g), and 1 sliced red chili pepper for a touch of heat. Grate 1 clove of fresh garlic (approx. 10g) into the bowl for a rich aroma. Mix well to dissolve the sugar, then microwave uncovered at 600W for 2 minutes. Once heated, pour this hot sauce all at once over the sliced onions in the bowl. The heat from the sauce lightly cooks the onions, removing their sharp bite and bringing out their natural sweetness. Let them marinate while we prepare the chicken.

Pro Slicing Method for Tender Chicken

Now, let's prep the main ingredient: chicken breast (1 piece, approx. 400g). While chicken breast has a reputation for drying out, proper prep makes it incredibly tender. First, cut the breast in half lengthwise. Then, slice it diagonally against the grain into thin, bite-sized pieces (about 20g to 25g each). Slicing at this angle helps it cook quickly and makes it easy to eat. Once sliced, arrange the pieces on a cutting board and gently tap them with the back of your knife. You don't need to hit them hard; just tap gently to flatten and spread them slightly. This step breaks down the muscle fibers, dramatically improving the tenderness of the finished dish.

The Magic of Sugar for Juicy Chicken

Next, season the flattened chicken breast. The most important secret here is to apply the sugar first. Sugar has excellent water-retaining properties, which lock in the meat's moisture and keep it tender and juicy even after cooking. Sprinkle 2 to 3 pinches of sugar evenly over the chicken. You might worry it will make the dish too sweet, but don't worry—it won't be overly sweet at all. Next, sprinkle a pinch of salt and a pinch of white pepper. Gently pat the seasonings into the surface of the meat with your hands. If you have time, letting it sit for about 10 minutes will allow the sugar to work its magic even better, resulting in incredibly juicy chicken.

Pan-Frying for a Crispy Finish

Once seasoned, coat the chicken breast with potato starch and pan-fry it. Spread potato starch on a tray, place the chicken pieces in it one by one, and coat them generously and evenly. Gently shake off any excess starch. Next, pour oil into a frying pan to a depth of about 1 cm and heat it. This method is easy and convenient since it requires very little oil. Once the oil reaches about 170°C (340°F), gently add the coated chicken in a single layer. Let it fry undisturbed for about 2 minutes. When the edges turn white by about 1 cm, it's time to flip. Turn them over and fry for another 1.5 minutes. Finally, flip them once more and fry for about 10 seconds to make the exterior nice and crispy. As they cook through, drain them well and transfer them to a tray lined with paper towels.

Toss and Serve: The Ultimate Nanban

Now for the final step. Add all the freshly fried, hot chicken breast directly into the bowl of onions marinating in the sauce. Pour in 1 1/2 tbsp of sesame oil for rich flavor and aroma, and sprinkle 1 tbsp of toasted white sesame seeds (approx. 8g) over everything. Using a spoon or spatula, toss well so the chicken is thoroughly coated in the Nanban sauce, which is now infused with the sweetness and flavor of the onions. Your Chicken Nanban with Onions is complete! Mound it high on a plate, and pour the remaining sauce and onions generously over the top. The tangy, onion-infused sauce will soak into the juicy chicken, bursting with flavor with every bite. This dish is so delicious, you won't be able to stop eating it with white rice. Please give it a try!

About プロが教える家庭料理　papa′s cooking

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール