How to make it

  • Combine all of the sauce ingredients — EXCEPT the cornstarch.
  • Cut chicken tenders into bite-size chunks. Pour 1 cup of the sauce over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. Chicken should marinate for at least an hour.
  • Pour remaining sauce into a saucepan. Whisk the cornstarch into the sauce. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat. If for any reason the sauce is too thick, just add a little water to loosen it up or if it’s too thin, add a little cornstarch slurry until you get the desired consistency.and cover until the chicken is ready.
  • When chicken has marinated, preheat 2-inches of oil in a wok or skillet to 350 degrees.
  • Dip each piece of chicken first into the tempura flour, then into the egg, then the panko. Fry the chicken pieces for 3–4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
  • As the chicken cooks,
  • To serve:
  • Place a scoop of rice on plates, arrange fried chicken on one side. Drizzle chicken with sauce and around the rice. Sprinkle chicken with sesame seeds and green onions.

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    " It was excellent "
    stevek ate it and said...
    cooked this today and really liked the sauce i used chicken thigh
    fillets this will be a regular on my table thank you for posting it
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