Plump & Tender Pan Fried Chicken Tenders

1. 1

   Remove the sinew from the chicken tenders.

2. 2

   Cut each tender into 4~5 pieces.

3. 3

   Flatten until they about the same thickness as a chicken nugget.

4. 4

   (I used a masher this time)

5. 5

   Marinate in the soy sauce and garlic for 30-60 minutes.

6. 6

   They'll become even more tender if marinated for a day.

7. 7

   Coat with katakuriko.

8. 8

   Brown in olive oil.

9. 9

   Pour on the ketchup.

10. 10

    (If using gochujang, add it after mixing in the ketchup) It's done.

11. 11

    Great in bentos!

12. 12

    Here I put the tenders on a bed of rice and topped it with shredded cabbage, shiso leaves, and mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.