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1
Take the sinews off the chicken tenders, and cut each in half (for large bite-sized pieces).
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2
Sprinkle with a little sake (not listed in the ingredients) and massage it in.
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3
Make the sauce.
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4
Put the ingredients in a small pan and simmer.
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5
When it comes to a boil turn off the heat, then add the chopped green onions and the sesame seeds.
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6
I used this brand of oyster sauce this time.
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7
Make the batter.
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8
Mix the beaten egg and cold water together, add the mayonnaise, and then add the cake flour in several batches.
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9
(It's best to chill the flour beforehand too.)
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10
Pat the chicken tenders dry, dip in the Step 3 batter and deep fry in 170C oil until crispy.
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11
Plate the fried chicken, cover with the Step 2 sauce and it's done.
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12
You may already know how to do this, but I've added directions for removing the sinew from chicken tenders.
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13
Place a chicken tender with the sinew side on the bottom.
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14
Make a 1 cm cut between the sinew and the meat.
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15
Thread the sinew between the tines of a fork.
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16
Pull the sinew slowly while holding down the fork, and it should come off easily.
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17
Try mixing up the fried chicken pieces with the sauce.
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18
This will soften the batter coating quickly, so I recommend it if you're going to eat the chicken right away.
