Craving juicy, flavorful chicken but short on time? Then look no further than this quick and easy Chicken Nanbanzuke recipe! This Japanese classic, usually a deep-fried delight, gets a healthy makeover with a simple no-fry method, preserving all the delicious tangy-sweet flavor without the extra calories. Imagine tender chicken coated in a vibrant, slightly spicy sauce, perfectly balanced with the creamy sweetness of a tartar-like dipping sauce. It's the perfect weeknight meal, ready in under 30 minutes, and guaranteed to impress your family and friends.
Forget complicated techniques and lengthy cooking times; this recipe simplifies the traditional preparation without compromising on taste. We'll achieve that signature crispy texture using a clever pan-frying method, ensuring each bite is bursting with flavor. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below!
Tools Needed
Ingredients
- Chicken breast
- Salt
- Potato starch
- Rice oil
- Onion
- Carrot: 300g (for two people)
- Green pepper
- Ginger
- Soy sauce
- Sugar
- Vinegar
- Lemon
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare the Chicken and Vegetables
- Remove the skin from the chicken breast and cut it into bite-sized sticks. Rub in salt, potato starch, and rice oil.
- Julienne the carrots, onions, and green peppers. You can use any vegetables you prefer.


Step 2. Cook the Chicken and Vegetables
- Heat a frying pan with a little water until the water evaporates. Add sesame oil, then add the chicken breast. Cook until browned on both sides and cooked through.
- Quickly stir-fry the carrots in the same pan (add a little more oil if needed). Steam the carrots for about a minute to soften them. Stir-fry the onions and green peppers briefly.


Step 3. Make and Combine the Marinade
- Mix soy sauce, sugar, vinegar, and a small amount of water. (Optional: Add chili peppers for spice).
- Add the ginger to the vegetables, then pour the marinade over the cooked chicken and vegetables. Mix well.


Step 4. Finish and Serve
- Squeeze fresh lemon juice over the Nanbanzuke for a refreshing taste.

Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Use a small amount of marinade to ensure the flavors permeate the vegetables quickly.
- Add shichimi or raisin to taste when eating.
- Pour the marinade over the chicken and vegetables from the top to ensure even distribution.
- Heating the vegetables before adding the marinade helps them absorb the flavor better.
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken thighs for this recipe?
Yes, bone-in thighs will work, but they'll take slightly longer to cook. Adjust cooking time accordingly, ensuring the internal temperature reaches 165°F (74°C).
2. What can I substitute for the rice vinegar?
White wine vinegar or apple cider vinegar can be used as substitutes, but the flavor profile will be slightly different. Start with a smaller amount and adjust to your taste.
3. How long can I store leftover Chicken Nanbanzuke?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly upon refrigeration.
This no-fry Chicken Nanbanzuke recipe delivers all the delicious flavor of the classic dish with significantly less effort and healthier preparation. Enjoy this quick and easy meal any night of the week, impressing yourself and your loved ones with its vibrant flavors and satisfying texture. So, get cooking and savor every bite of this fantastic Japanese-inspired chicken dish!