Remove the sinews from the chicken and cut into bite-sized pieces.
Cover your cutting board or kitchen counter top as well as the rolling pin with plastic wrap to keep them from getting dirty. Place the chicken on the board/counter top and lightly pound with the rolling pin to flatten.
Season the chicken with salt and pepper, then rub in the egg white. Lightly sprinkle with katakuriko.
Add plenty of sesame and quickly fry in oil at 160-170℃ and it's done.
I used a frozen egg white that I let it defrost at room temperature.
Enjoy it piping hot. Serve with a squeeze of lemon juice! I recommend eating this with alcohol.
Story Behind this Recipe
I had an egg white left over, so I used it as coating the chicken. By pounding and flatting out the meat, it'll become tender.
This applies to all fried foods, but by spreading out wrap when cooking, you'll have less dirty dishes. If you pound the chicken tenders too hard, they'll split. Pound them lightly. Use a meat hammer if you have one. They cook through fairly quick, so only fry them for a short period of time.