Remove the sinew from the chicken tenders. Cut each tender into 4~5 pieces. Flatten until they about the same thickness as a chicken nugget. (I used a masher this time)
Marinate in the soy sauce and garlic for 30-60 minutes. They'll become even more tender if marinated for a day.
Coat with katakuriko.
Brown in olive oil.
Pour on the ketchup. (If using gochujang, add it after mixing in the ketchup) It's done.
Great in bentos!
Here I put the tenders on a bed of rice and topped it with shredded cabbage, shiso leaves, and mayonnaise.
Story Behind this Recipe
Chicken tenders are low in calories so they're often eaten when you're on a diet, but since my husband isn't on a diet I transformed it. I thought of a recipe that wouldn't dry out the chicken and that would be delicious enough for my husband to eat.
- Make sure you remove the sinew! - Flatten them out well (about as thick as a chicken nugget). - This time I let them marinate overnight and cooked them in the morning for bentos. I always marinate and store a large batch and then just cook the amount that I want to use for dinner or bentos!