Chicken Tender Karaage With Chinese 5-Spice

Name: Chicken Tender Karaage With Chinese 5-Spice
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams Chicken tenders; 1 Katakuriko; 1 1/2 tbsp Soy sauce; 1/2 tbsp Sake; 1/2 tsp Mirin; 1 pinch Salt; 1 large clove Grated garlic; 1 piece Grated ginger; 1 tsp Sesame oil; 1/4 tsp Chinese 5-spice powder; 1 Grain vinegar

cookpad.japan @cookpad_jp

I was able to buy chicken tenders for cheap, so I made a huge batch of juicy karaage.

If you cut the thin parts of the tenders into large chunks and the thick parts finely, you end up with pieces that are the same size!
Can also be made with thigh or breast meat. Recipe by Bukkorori

I was able to buy chicken tenders for cheap, so I made a huge batch of juicy karaage.

If you cut the thin parts of the tenders into large chunks and the thick parts finely, you end up with pieces that are the same size!
Can also be made with thigh or breast meat. Recipe by Bukkorori

cookpad.japan @cookpad_jp

I was able to buy chicken tenders for cheap, so I made a huge batch of juicy karaage.

If you cut the thin parts of the tenders into large chunks and the thick parts finely, you end up with pieces that are the same size!
Can also be made with thigh or breast meat. Recipe by Bukkorori

I was able to buy chicken tenders for cheap, so I made a huge batch of juicy karaage.

If you cut the thin parts of the tenders into large chunks and the thick parts finely, you end up with pieces that are the same size!
Can also be made with thigh or breast meat. Recipe by Bukkorori

Saved

Ingredients

2 servings

300 gramsChicken tenders
1Katakuriko
Seasoning
1 1/2 tbspSoy sauce
1/2 tbspSake
1/2 tspMirin
1 pinchSalt
1 largeclove Grated garlic
1 pieceGrated ginger
1 tspSesame oil
1/4 tspChinese 5-spice powder
As Desired
1Grain vinegar

Saved

Steps

1

Remove the sinews from the tenders and cut into 3-4 bite-sized pieces. Add all the ingredients except for the katakuriko to a bowl and gently rub into the chicken.
2

Marinate for 15 minutes. Rub in Step 1 once more, and once the juices are gone, coat with katakuriko.
3

Heat the frying oil in the frying pan. Add the meat at about 180℃ and fry on low-medium heat for 6-7 minutes.
4

Once they've developed a rich golden brown color and are crispy they're done. If you like, drizzle with vinegar and serve.