RECIPE
Tender, juicy and flavorful, these panko crusted Japanese chicken tenders are marinated in soy sauce and ginger before being breaded and fried to crispy perfection.
- 450 grams chicken tenders - 2 tablespoons sake - 1 1/2 tablespoons soy sauce - 10 grams grated ginger - vegetable oil (for deep frying) - 1/3 cup flour - 1 egg (beaten) - 70 grams panko
Marinate the chicken in sake, soy sauce and grated ginger for at least 1 hour in the refridgerator.
Place the chicken on a bed of panko and scoop more breadcrumbs on top. Gently pat to press the panko into the chicken.
Lower the chicken tenders into oil that has been preheated to 355°F (180°C) and fry for 3-4 minutes, flipping them over once in the middle.
Drain the chicken tenders on a cooling rack lined with paper towels and serve immediately.