Japanese Chicken Tenders (Panko Fried Fingers)

By No Recipes · 35 min

Ingredients

Instructions

1. In a bowl, mix the 2 tablespoons sake, 1 1/2 tablespoons soy sauce and 10 grams grated ginger. Add the 450 grams chicken tenders and coat each piece. Marinate for at least 1 hour.
2. Heat 1 1/2 inches of vegetable oil in a deep, heavy-bottomed pot to 355°F (180°C).
3. Pat the chicken dry with paper towels.
4. Dust the tenders with 1/3 cup all-purpose flour in a thin, even coat, then shake off the excess.
5. Whisk the 1 egg in a shallow bowl. Put the 70 grams panko in a shallow dish.
6. Dip each tender in the egg, then coat it with panko, pressing gently so the crumbs stick.
7. Deep fry for about 3 minutes, turning occasionally, until golden brown and cooked through.
8. Drain on a wire rack lined with paper towels.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

EggGingerChicken breastPanko