Miyazaki Local Cuisine: Chicken Nanban

Alright, food lovers, let’s head to Miyazaki Prefecture, the birthplace of “Chicken Nanban”! This is a Japanese twist on fried chicken that’s become a national favorite. It’s chicken that’s been fried, dipped in a sweet and sour sauce, and often served with a creamy tartar sauce. Sounds delicious, right?

Dish Name: Chicken Nanban / チキン南蛮

• Region / Location: Miyazaki Prefecture (throughout the prefecture).
• Primary Area of Tradition: Throughout Miyazaki Prefecture.
• Main Ingredients: 鶏肉 (Toriniku/chicken breast).

How It’s Eaten / Served

To make Chicken Nanban, chicken is coated in wheat flour (all-purpose flour), dipped in an egg mixture, and then fried. Coating the chicken in flour before dipping it in the egg helps it absorb the sweet and sour sauce better and gives it a nice texture. While chicken breast was traditionally used, some now use chicken thigh for a richer flavor.

There are two main styles of Chicken Nanban: the more common version served with tartar sauce, and a simpler version that’s enjoyed with just the sweet and sour sauce.

Many restaurants offer their own unique variations, such as serving it with original tartar sauces or even as a “Chicken Nanban Curry.”

Cultural Background and Preservation

Chicken Nanban is said to have originated in Nobeoka City in the 1950s, initially created as a staff meal at a Western-style restaurant. Back then, it was called “Chicken Karaage Amazu-zuke” (鶏から揚げ甘酢漬け), meaning “deep-fried chicken marinated in sweet vinegar.” Over time, the addition of tartar sauce and serving it with salad became popular, evolving it into the style we know today.

In the 1960s, Chicken Nanban became a popular dish for families to enjoy when dining out. Eventually, it became a common dish in school lunches, home cooking, and restaurant menus throughout Miyazaki Prefecture.

The term “Nanban” in Chicken Nanban originally referred to the Portuguese who came to Japan during the Warring States period and their culture. “Nanban-zuke,” a dish of fried fish marinated in a sweet and sour sauce with chili peppers, was one of the culinary influences they brought. Chicken Nanban is believed to have been named after this style of cooking, using chicken instead of fish.

Chicken Nanban has become popular not only in Miyazaki but throughout Japan. There are many products related to its sauce, sold for home use and as souvenirs. In Nobeoka City, a group of local residents formed an organization in 2009 to promote Chicken Nanban, even establishing July 8th as “Nanban Day” and organizing various events and promotions.

Additional information:

• Karaage (唐揚げ): Japanese fried chicken.
• Amazu (甘酢): Sweet vinegar.
• Tartar sauce (タルタルソース): A sauce made from mayonnaise, chopped pickles, and other ingredients.
• Nanban-zuke (南蛮漬け): A dish of fried fish or meat marinated in a sweet and sour sauce.