[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad. End ID]
チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)
Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.
The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.
Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.
Recipe under the cut!
Patreon | Tip jar
Serves 4.
Ingredients:
For the chicken:
4 Gardein chicken breasts, or other chicken breast substitute, thawed
1/4 cup (30g) all-purpose flour
2 Tbsp potato starch or cornstarch (optional)
2 Tbsp egg replacer (I used Bob's Red Mill)
Water
Pinch kosher salt
A few cracks of black pepper
Oil to deep fry
For the nanbanzu / 南蛮酢 (nanban sauce):
3 Tbsp Japanese soy sauce, such as Kikkoman's
3 Tbsp rice vinegar
3 Tbsp granulated vegetarian sugar
1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)
For the tartar sauce:
1/2 cup vegan mayonnaise
1/2 tsp mild Dijon mustard
2 tsp rice vinegar
1 tsp dried ground shiitake mushroom, or kombu dashi powder
1 tsp vegetarian sugar
A few small sweet pickles or 1 Japanese or Persian cucumber, diced
1/2 small yellow onion, minced
Pinch kosher salt
Pinch of MSG
Minced dill or parsley (optional)
If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).
Instructions:
For the nanbanzu / 南蛮酢 (nanban sauce):
1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.
2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.
For the tartar sauce:
1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.
2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.
For the chicken:
1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.
2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.
3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.
4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.
5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.
6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.
7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.
8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.
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Egg Replacement Ingredient Market to Reach USD 3.3 Billion by 2036 as Plant-Based Formulations and Supply Stability Drive Growth
The global egg replacement ingredient market is projected to grow from USD 1.7 billion in 2026 to USD 3.3 billion by 2036, registering a CAGR of 6.8% during the forecast period. Growth is being driven by increasing adoption of plant-based formulations, rising supply chain volatility of conventional eggs, and growing sustainability mandates across the food industry.
Egg replacement ingredients are transitioning from niche formulation tools to essential components in industrial food processing. As manufacturers aim to stabilize costs, ensure allergen-free production, and meet clean-label expectations, demand is rising for functional systems that replicate the binding, emulsifying, and aeration properties of eggs across large-scale applications.
Rising Focus on Cost Stability, Allergen-Free Production, and Functional Performance
• Supply chain stability: Manufacturers shift away from volatile egg supplies toward consistent plant-based alternatives
• Allergen-free demand: Increasing adoption in facilities aiming to eliminate egg-related allergen protocols
• Functional precision: Growing need for ingredients that replicate aeration, binding, and emulsification properties
Product Categories and Applications Drive Market Demand
Key segments are shaping overall demand patterns.
• Liquid format leadership: Accounts for 54.5% share due to ease of integration into existing production systems
• Food processing dominance: Holds 94.2% share driven by large-scale industrial baking demand
• Emulsifying functionality: Represents 36.1% share supporting structure and stability in complex formulations
Procurement Discipline and Channel Dynamics Influence Market
• Cost management focus: Long-term contracts help stabilize input costs and reduce exposure to commodity price fluctuations
• Operational efficiency: Elimination of egg handling reduces sanitation costs and simplifies production processes
• Formulation complexity: Customized blends required for different product categories increase supplier dependence
Regional Highlights
• United Kingdom (7.8% CAGR): Growth driven by strict animal welfare compliance and retail mandates
• USA (7.7% CAGR): Expansion supported by recurring supply disruptions and demand for stable alternatives
• India (7.6% CAGR): Growth fueled by strong vegetarian preferences and expanding premium bakery segment
• Japan (7.4% CAGR): Demand driven by precise texture requirements and aging population needs
• Germany (7.3% CAGR): Expansion supported by clean-label expectations and industrial bakery demand
• Brazil (2.3% CAGR): Slower adoption due to cost sensitivity and reliance on traditional ingredients
Competitive Landscape
The market is characterized by a mix of global ingredient suppliers and specialized formulation companies focusing on performance and application-specific solutions.
• Ingredion Incorporated, ADM & Cargill: Strong presence through broad ingredient portfolios and global supply capabilities
• Kerry Group & Tate & Lyle: Focus on application-specific formulation and technical support
• Puratos & Corbion N.V.: Emphasis on bakery solutions, preservation, and functional ingredient systems
Recent Developments
• Increasing development of application-specific egg replacement blends
• Growing focus on clean-label hydrocolloids and plant protein systems
• Expansion of long-term supply contracts to mitigate commodity volatility
Analyst Outlook
The egg replacement ingredient market is expected to witness steady growth as food manufacturers prioritize cost stability, regulatory compliance, and sustainable sourcing. Companies that deliver consistent functionality, technical support, and scalable supply solutions will gain a competitive advantage in this evolving market.
Future Opportunities
• Expansion into premium bakery and plant-based convenience foods
• Growth in allergen-free and clean-label product development
• Innovation in hydrocolloid and plant protein-based functional systems
• Increasing adoption across global food processing and retail sectors
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