Chicken nanban is a very popular chicken dish in Japanese cuisine. It is cooked in a sweet and sour nanban sauce and then topped with tartar sauce. For a healthier version, tofu is used as the main ingredient in the tartar sauce.
2 chicken breasts
1 tablespoon cooking wine
4 tablespoons cornstarch
salt & pepper
3 tablespoons sugar
3 tablespoons soy sauce
3 tablespoons vinegar
tofu tartar sauce
50g soft tofu, drain and remove excess water
¼ onion, minced
salt & pepper to taste
- For the tartar sauce. Use a whisk to mash the tofu, add mayonnaise and mix well. Add chopped onion, salt & pepper. Set aside.
- Cut the chicken breasts into bit size. Marinate with wine, cornstarch, salt & pepper for 10 minutes.
- Heat oil in a frying and cook the chicken until golden brown.
- Combine sugar, soy sauce and vinegar. Add to the chicken and bring to boil. Cook until the sauce thickens.
- Serve with tartar sauce.