Chef Recipe Series
At Chicken n Things, we’re passionate about showcasing New Zealand’s best local chefs and the amazing flavours they create. Our Chef Recipe Series brings you their signature dishes—simple, delicious, and designed for you to enjoy cooking at home. This time we have partnered with Japanese Sashimi Bar Ajimi, one of our favourite Japanese restaurant in Auckland!
What is Chicken Nanban?
This signature dish from AJIMI features crispy fried chicken coated with a sweet and tangy soy-vinegar glaze, finished with a creamy Japanese-style tartar sauce.
It is inspired by traditional Chicken Nanban from Kyushu, refined by our head chef Hiromi to suit modern tastes while preserving authenticity.
Ingredients (1 Serving)
Chicken
- 200g chicken thigh
- Salt & pepper
- Potato starch (for coating)
- Oil for deep frying
Nanban Glaze (A — 1:1:1 Ratio)
- Soy sauce – 1 part
- Sugar – 1 part
- Vinegar – 1 part
Warm gently until sugar dissolves.
Topping
- Japanese-style tartar sauce (recipe below)
- Chopped parsley
Instructions
1. Prepare the Chicken
- Trim and cut chicken thigh into large pieces.
- Season lightly with salt and pepper.
- Coat evenly with potato starch.
2. Deep-Fry
- • Heat oil to 170–180°C.
- • Fry chicken for 4–6 minutes until golden and cooked through.
- • Drain excess oil.
3. Prepare Nanban Glaze
- Combine soy sauce, sugar, and vinegar (1:1:1).
- Warm until sugar dissolves fully (do not boil).
4. Coat
- Slice fried chicken into strips.
- Pour warm Nanban glaze generously over the chicken.
5. Finish
- Top with tartar sauce (instructions below).
- Garnish with parsley.
Japanese-Style Tartar Sauce (1 Serving)
Ingredients
- 1 hard-boiled egg (finely chopped)
- 1–2 tbsp finely minced onion
- 1–2 tbsp finely chopped pickled onions (local NZ supermarket items are perfect)
- 2–3 tbsp Japanese mayonnaise
- 1 tsp rice vinegar or lemon juice
- 1 tsp sugar
- Salt (a pinch)
- Black pepper
- (Optional) 1 tsp milk or cream for a smoother finish
- (Optional) Parsley, finely chopped
Instructions
1. Prepare aromatics
- Mince onion finely, soak 5 minutes in water, drain thoroughly.
2. Chop the egg
- Finely chop hard-boiled egg until evenly textured.
3. Combine
- Mix mayonnaise, egg, onion, pickled onions, sugar, vinegar/lemon, salt, and pepper.
4. Adjust texture
- Add milk or cream if a smoother consistency is preferred.
5. Rest
- Let the sauce sit for 10–15 minutes to allow flavors to blend.
- Keep chilled until use.
Chef behind this recipe - Hiromi
This recipe was created by Hiromi, the head chef and manager of Japanese Sashimi Bar AJIMI.
Originally from Ibaraki, Japan, she has led AJIMI for the past eight years with a deep understanding of Japanese culinary traditions.
Her culinary background spans traditional Japanese cuisine to modern izakaya-style cooking, bringing authentic flavor to all her dishes.
