Yano Shiho’s Chicken Nanban Rice Bowl is an easy one-bowl meal made with 500 g (17.6 oz) chicken breast, sliced thin, coated generously with potato starch, and cooked until crisp before being served over rice with a tangy, creamy Chicken Nanban sauce.
The key is to cook the chicken breast briefly over medium-high heat so the outside turns golden and crisp without drying out the inside. The sauce combines 1 tbsp each of tsuyu, vinegar, and sugar with 1 tbsp whole-grain mustard and 6 heaping tbsp mayonnaise for a sweet, tangy, and creamy flavor.
Crispy chicken breast, smooth Nanban-style sauce, and lightly seasoned rice come together in a simple but satisfying bowl that works well for an easy lunch or weeknight dinner.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 500 g (17.6 oz) chicken breast
- 200 g (7 oz) cooked rice
- Potato starch, as needed
- Parsley, as needed
🧂 Seasonings & Sauce
- Salt, as needed
- Black pepper, as needed
- Olive oil, as needed
- 1 tbsp tsuyu
- 1 tbsp vinegar
- 1 tbsp sugar
- 1 tbsp whole-grain mustard
- 6 heaping tbsp mayonnaise
- 2 pinches seasoned salt
- 5 pinches black sesame seeds
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Chicken Nanban Rice Bowl
- Prepare and season the chicken: Thinly slice 500 g (17.6 oz) chicken breast into flat pieces. Season evenly with salt and black pepper.
- Coat with potato starch: Coat both sides of the seasoned chicken breast generously and evenly with potato starch.
- Cook the chicken until crispy: Pour a generous amount of olive oil into a frying pan and preheat over high heat. Add the potato starch-coated chicken and cook over medium-high heat until the outside turns golden and crisp. Remove from the pan once cooked.
- Make the Chicken Nanban sauce: Add 1 tbsp tsuyu, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp whole-grain mustard, and 6 heaping tbsp mayonnaise to a bowl. Mix until smooth and evenly combined.
- Season the rice: Add 2 pinches seasoned salt and 5 pinches black sesame seeds to 200 g (7 oz) cooked rice. Mix evenly.
- Assemble the rice bowl: Place the seasoned rice in a serving bowl and arrange the crispy chicken breast on top. Finish with the prepared Chicken Nanban sauce and parsley.
✓ Key Tip for Success
- Control the heat and cooking time: Chicken breast can quickly become dry and tough if cooked for too long. Add the chicken to well-heated olive oil, cook over medium-high heat, and remove it as soon as the outside turns lightly golden to help keep the meat moist and tender.
✓ Serving Tips
- Add shredded cabbage: Place finely shredded cabbage over the rice before adding the chicken. The crisp cabbage adds freshness and pairs especially well with the mayonnaise-based sauce.
- Add a little fresh wasabi: A small amount of fresh wasabi served with the crispy chicken adds a clean, sharp finish that complements the tanginess of the whole-grain mustard.
✓ How to Choose Good Chicken Breast
- Color and appearance: Choose chicken breast with a pale pink color and a surface that looks moist rather than dry.
- Firmness and surface condition: Fresh chicken breast should feel firm and spring back quickly when lightly pressed. Avoid meat with a sticky surface or noticeable discoloration.
✓ Chicken Breast Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 106.00 kcal |
| Carbohydrates | 0.00 g |
| Protein | 22.97 g |
| Fat | 0.97 g |
| Sodium | 45.00 mg |
Based on raw chicken breast per 100 g. Actual nutrition values may vary depending on breed, cut, product, and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Why does the chicken coating turn soggy instead of staying crispy?
This can happen if the oil is not hot enough when the chicken is added. The coating can also soften if the cooked chicken pieces are stacked on top of one another and trapped steam cannot escape.
Q2. Can I use regular honey mustard instead of whole-grain mustard?
Yes, but honey mustard will make the sauce noticeably sweeter. If you want to keep the original tangy and slightly sharp flavor, reduce the sweetness accordingly or use whole-grain mustard as written in the recipe.
Yano Shiho’s Chicken Nanban Rice Bowl combines chicken breast with a crisp potato starch coating and a moist, tender center. The sauce made with tsuyu, vinegar, sugar, whole-grain mustard, and mayonnaise is sweet, tangy, and creamy, making it a natural match for the mild chicken and seasoned rice.
If you are looking for a different way to use chicken breast or an easy one-bowl meal, try this Chicken Nanban Rice Bowl recipe. The combination of crispy chicken, creamy sauce, and rice makes it a convenient choice for a weekday lunch or dinner.
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