Panko Chicken Tenders

Bite-sized and bursting with flavor, these Japanese Panko Chicken Tenders are a must-try party finger food - boasting a crisp panko coating and juicy, succulent meat that's redolent of ginger.

Course Appetizer, Main Course

Cuisine Japanese-Western

Keyword deep-fried, panko

Level Beginner

Main Ingredient Poultry

Diet Dairy-Free, Low Sugar

Prep Time 10

Cook Time 6

Marination time 1

Total Time 1 16

Servings servings

Calories 272kcal

Author Marc Matsumoto

Ingredients

450 grams chicken tenders
2 tablespoons sake
1 ½ tablespoons soy sauce
10 grams grated ginger
vegetable oil (for deep frying)
⅓ cup all-purpose flour
1 egg (whisked until uniform in color)
70 grams panko

Grams + US Cups - US Standard

Instructions

Add the 2 tablespoons sake, 1 ½ tablespoons soy sauce, and 10 grams grated ginger to a bowl and mix to combine. Add the 450 grams chicken tenders and coat each one with the marinade. Let them marinate for at least an hour.
450 grams chicken tenders, 2 tablespoons sake, 1 ½ tablespoons soy sauce, 10 grams grated ginger
When you're ready to fry the chicken, preheat a pot with 1 ½ inches of vegetable oil in a deep, heavy-bottomed pot to 355°F (180°C).
vegetable oil
Use paper towels to pat the chicken dry.
Sprinkle ⅓ cup all-purpose flour onto the breast meat and dust each finger in a thin even coating of flour. Shake off excess flour. Whisk the 1 egg in a shallow bowl. Add panko to a shallow dish.
⅓ cup all-purpose flour
To bread the tenders, use one hand to dip them in the egg and another hand to dust them with 70 grams panko.
1 egg, 70 grams panko
Scoop the panko over the tenders and gently pat it to get the breadcrumbs to adhere.
Deep fry the panko chicken tenders until golden brown and cooked through (about 3 minutes). Be sure to flip them over periodically so they brown evenly.
Drain the panko-crusted chicken on a wire rack lined with paper towels, and serve with lemon wedges or your choice of dipping sauce.

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