Chicken Tenderloins Wrapped with Crispy Potatoes

Chicken Tenderloins Wrapped with Crispy Potatoes

The potato wrapped around the chicken is crispy and crunchy, while the chicken also delivers a soft, tender texture! Use this in bentos, or have it with beer.

Ingredients: 1 piece

Chicken tenderloins
Salt and pepper
a pinch of each
1 scant teaspoon
5 g
Nori seaweed
1/8 of a sheet
◎ Eggs
a little
◎ Cake flour
a little
◎ Water
a little
1/2 medium


1. Finely julienne the potato and soak in a bowl of water.
2. Remove the sinew from the chicken tenderloins and flatten with the back of a kitchen knife. Season with salt and pepper and dust with katakuriko. Spread with mayonnaise and put the nori on top.
3. Wrap up tightly.
4. Combine the egg, cake flour and water to make the batter, and dip the chicken roll in it.
5. Scatter the drained potato over the batter dipped chicken.
6. It looks like this at this stage. Once you wrap with plastic wrap, the potato will stick well.
7. Wrap each piece of chicken in plastic wrap like it's a piece of candy, twisting each end tightly. Put on a plate with the edge of the plastic on bottom.
8. Microwave the wrapped pieces for 1 minute (500 W).
9. Pan-fry the pieces in a frying pan with oil over medium heat.
10. Turn when browned on one side, and fry until all sides are golden brown.

Story Behind this Recipe

I tried it with both julienned and mashed potato. The mashed potato was easier to wrap around the chicken, but the julienned potato tasted better.