Chicken Tenderloins Wrapped with Crispy Potatoes

1. 1

   Finely julienne the potato and soak in a bowl of water.

2. 2

   Remove the sinew from the chicken tenderloins and flatten with the back of a kitchen knife.

3. 3

   Season with salt and pepper and dust with katakuriko.

4. 4

   Spread with mayonnaise and put the nori on top.

5. 5

   Wrap up tightly.

6. 6

   Combine the egg, cake flour and water to make the batter, and dip the chicken roll in it.

7. 7

   Scatter the drained potato over the batter dipped chicken.

8. 8

   It looks like this at this stage.

9. 9

   Once you wrap with plastic wrap, the potato will stick well.

10. 10

    Wrap each piece of chicken in plastic wrap like it's a piece of candy, twisting each end tightly.

11. 11

    Put on a plate with the edge of the plastic on bottom.

12. 12

    Microwave the wrapped pieces for 1 minute (500 W).

13. 13

    Pan-fry the pieces in a frying pan with oil over medium heat.

14. 14

    Turn when browned on one side, and fry until all sides are golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.