Remove the sinews from the chicken tenders. Cut in three lengthwise. Rub lightly with salt and sake and leave to rest for 5 to 10 minutes. Combine the flour and curry powder.
Coat the chicken with Step 1 curry powder-flour mixture and deep-fry in vegetable oil until crispy.
I cooked chestnut rice and packed the rice with the deep-fried chicken in my husband's lunch box.
Story Behind this Recipe
For bentos on field day, karaage deep-fried chicken is a must have, but I prepared these deep-fried tenders instead. It's great finger food for children. The protein-rich tenders are well seasoned with curry powder.
It's very easy to make these! Season the chicken with sake so even after they've cooled, and they'll still be tender!