Tokyo Hot Chicken Tenders Recipe
Koji honey, japanese gribiche, bonito
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Ingredients
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Tokyo Hot Chicken Tenders
Method
Preparation Instructions
- 1
- 2
Prepare the Breading
In a large bowl, mix together all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper until well combined.
- 3
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- 5
Coat the Chicken
Take each marinated chicken tender, dip it first in the egg wash, and then coat it in the flour mixture, ensuring an even layer.
- 6
Fry the Chicken
Carefully place the coated chicken tenders in the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes until golden brown and cooked through.
- 7
Drain Excess Oil
Remove the fried chicken tenders and place them on a plate lined with paper towels to drain excess oil.
- 8
Prepare the Gribiche Sauce
In a small bowl, combine Japanese mayonnaise with chopped fresh herbs. Mix well.
- 9
Serve
Serve the hot chicken tenders drizzled with the gribiche sauce and topped with bonito flakes.