Take the sinews off the chicken tenders, and cut each in half (for large bite-sized pieces). Sprinkle with a little sake (not listed in the ingredients) and massage it in.
Make the sauce. Put the 〇 ingredients in a small pan and simmer. When it comes to a boil turn off the heat, then add the chopped green onions and the sesame seeds. I used this brand of oyster sauce this time.
Make the batter. Mix the beaten egg and cold water together, add the mayonnaise, and then add the cake flour in several batches. (It's best to chill the flour beforehand too.)
Pat the chicken tenders dry, dip in the Step 3 batter and deep fry in 170°C oil until crispy.
Plate the fried chicken, cover with the Step 2 sauce and it's done.
You may already know how to do this, but I've added directions for removing the sinew from chicken tenders.
Place a chicken tender with the sinew side on the bottom. Make a 1 cm cut between the sinew and the meat.
Thread the sinew between the tines of a fork. Pull the sinew slowly while holding down the fork, and it should come off easily.
Try mixing up the fried chicken pieces with the sauce. This will soften the batter coating quickly, so I recommend it if you're going to eat the chicken right away.
Story Behind this Recipe
I wondered if a sweet-sour sauce poured over light and crispy friend chicken tenders would taste good. So I made a sauce using oyster sauce.
Simply deep frying the chicken dusted with katakuriko potato starch flour is delicious too. Please try it out if you like. If making this with breast or thigh meat, pre-season with salt and pepper.