Combine and mix the marinade ingredients in a bowl. Remove the sinew from the chicken tenders, chop into bite-sized pieces, and soak in the marinade. Let sit in the refrigerator (for at least 30 minutes, or half a day, if possible).
Prepare the zesty sauce Mince the young green scallions and combine with the rest of the listed sauce ingredients, then it's ready.
Dredge the chicken tenders in katakuriko (simply mix the katakuriko into the bowl from Step 1).
Slowly deep-fry over medium heat until golden brown.
Transfer to platter and serve with the zesty sauce. You can also drizzle the sauce on top.
Story Behind this Recipe
To make fried chicken as light as possible, I used chicken tenders. Then, I gave them an elegant touch with a zesty sauce.
Tubed, store-bought grated ginger and garlic are also handy for this recipe.