＊ Grated ginger (the type that comes in a tube is ok)
a 5 cm long bit
Remove the sinew from the chicken tenders, and cut into 5 pieces lengthwise. (This goes better if you slice it on the diagonal.)
Add the soy sauce and garlic to the chicken and marinate for 30 minutes to an hour.
Coat with flour.
Coat with egg.
Coat with panko. Press the panko onto the chicken with your hands.
Press until the pieces are about 5 to 7 mm thick.
This is about the size they should be.
Deep fry in 170°C to 180°C oil.
Story Behind this Recipe
My mother made this for me many times when I was growing up. To me this is what fried chicken tenders should taste like. You can make many more than using whole tenders, and the thin pieces are easy to eat for the children. It's really a budget saver just before payday since I can make a whole mound of it.
The only tip I can think of is to press the breadcrumbs onto the surface, I think. Even little children who have a hard time eating whole chicken tenders have no problem eating these thin ones. If you press too hard, though, the meat will get tough, so be careful!!!