Slice each chicken tender in half lengthwise along the tendon. (Don’t worry about any small tendons that remain.)

Marinate the chicken in a mixture of sake (or dry white wine) and soy sauce in a 3:1 ratio, just enough to cover the meat. Add grated garlic and ginger, and let it soak for a while. (Make extra marinade—you’ll use it later.)

Dust the chicken with extra tempura flour (not included in the main amount). This helps the panko coating stick better.

To make the batter: Combine 2/3 cup (150 ml) of the marinade with water to make 2/3 cup (150 ml) total liquid.

Add 1 cup (about 120g) tempura flour to the liquid and mix. (If you like a stronger flavor, add more soy sauce here.)

Add 1 cup (about 120g) panko breadcrumbs and mix.

Dip the chicken tenders into the batter to coat them.

For a thicker coating: If you use extra panko, the coating will be thicker. Scrape off any excess by hand if needed. More panko makes it crispier!

For the right batter consistency: The batter should slowly fall off a spoon when tilted. This gives the chicken a perfect coating.

Fry over medium heat. For extra crispiness, fry the chicken twice.

★Crispy tip★: Using more panko makes it crispier. Coat and fry the chicken right after adding the panko so it doesn’t absorb too much moisture.