Chicken Nanban is a dish where you can find mostly all over Japan. However this dish was first originated from Miyazaki prefecture in Kyushu. Miyazaki prefecture is known for their poultry so their chicken is especially tender and juicy. They dip a piece of chicken breast in flour and egg and then deep-fried till golden brown. When it's ready they will cut it in to 6-7 slices and put the signature sauce on it. They put two types of sauce on the plate, the first one is a sweet and sour sauce which is drizzled on to the chicken, while the second one is a tartare like sauce which is put on the side of the dish. Since this is a side dish, it will mostly come in teishoku (set meal) style which means with a bowl of rice, pickled vegetables and miso soup.