A few weeks ago, I was preparing Chicken Tenderloins for dinner, but I was not yet sure how I would cook them. I took out ‘Panko’ Breadcrumbs to make Crumbed Chicken, but I changed my mind and decided to make them into ‘Kara-age’, Japanese style fried Chicken. I marinated the Chicken, I didn’t need ‘Panko’ any more, but I happened to add it to the marinating Chicken. The Chicken tuned out very crunchy. It became another recipe.
600g Chicken Tenderloins *tendon removed if you choose to do so
1/2 cup ‘Panko’ Breadcrumbs
1/4 cup Plain Flour *plus extra
Oil for frying
1 clove Garlic *grated
1 small piece Ginger *grated
2 tablespoons Soy Sauce
2 tablespoons Sake (Rice Wine)
1/4 teaspoon Ground Chilli *add more to suit your taste
- Combine all the Marinade ingredients in a bowl, add Chicken Tenderloins, massage, and set aside for 5-10 minutes.
- Add ‘Panko’ Breadcrumbs and Plain Flour to the Chicken and mix to combine. If the coating is too wet and sticky, add extra Flour. Coat Chicken Tenderloins evenly using all the batter that is rather a dry dough.
- Heat oil to 170 to 180℃ and fry a few Chicken Tenderloins for 3-4 minutes OR until nicely browned and crunchy. Place on a rack and drain the oil. Repeat with remaining Chicken Tenderloins.