Crispy Teriyaki Chicken Tenders

Step 01

Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes. Whisk in the cornstarch slurry and cook for another minute until thickened. Remove from heat and set aside.

Step 02

Set up a breading station: Place flour seasoned with salt and pepper in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.

Step 03

Dip each chicken tender first in the seasoned flour, shaking off any excess.

Step 04

Next, dip the floured tender into the beaten eggs, ensuring it's fully coated.

Step 05

Finally, dredge the egg-coated tender in the panko breadcrumbs, pressing gently to adhere.

Step 06

Heat the vegetable oil in a large skillet over medium-high heat.

Step 07

Carefully place the breaded chicken tenders in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.

Step 08

Fry for 3-4 minutes per side, or until golden brown and cooked through.

Step 09

Remove the cooked tenders from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.

Step 10

Once all tenders are fried, place them in a clean bowl. Pour about half of the prepared teriyaki sauce over the tenders and toss gently to coat.

Step 11

Serve the crispy teriyaki chicken tenders immediately, with the remaining teriyaki sauce on the side for dipping.