Chicken Tender Tatsuta-age | A Simple Change in Coating

Chicken tenders are often thought of as a bit underwhelming.
But when you fry them, the impression changes.

They cook through easily, too.
It's easier to make than you might think.

At home, my mother used to make these often.

The seasoning was just salt and pepper.
Because it was simple, I never got tired of it.

Even now, it's a flavor I crave from time to time.
Remove the tendons from the chicken tenders.

You can use the back of a knife.
You can use a fork, too.

Use whichever you find easier.
I used to be bad at removing the tendons.

But once you know the trick, it feels a bit easier.
Cut them into bite-sized pieces.

Not too big.

Just enough so the coating and the chicken tender overlap perfectly in one bite.

Salt.

Pepper.

Let them sit for a little while.
Don't marinate them for too long.

As long as the meat is lightly seasoned, that's enough.
Just potato starch.
Aonori (dried green seaweed).

White sesame seeds.

Just by changing the coating a little bit,

the impression changes when you eat it, even though it's the same chicken tender.
That's why I always make a little extra.

Which one should I have today?

When you eat while choosing like that, you find yourself reaching for more before you know it.

Mix the aonori into the potato starch.

Mix in the white sesame seeds.

Don't coat them thickly.
Just a light dusting is enough.

The salt and pepper version is clean and simple.

The aonori has a faint scent of the sea.

The sesame adds a bit of nuttiness.

None of them are too overpowering.

Just a little different.
That's just right.

Put them into oil heated to 170–180°C.
They make a sizzling sound.

Tiny bubbles wrap around the coating.

The bubbles gradually get smaller.
Chicken tenders cook through quickly.

So, don't overfry them.
Take them out when the stark white potato starch turns a light golden brown.

When you lift them with chopsticks, you can feel the light texture as the coating dries.

Plain.

Aonori.

Sesame.
They are all slightly different.

But they are all chicken tenders.
It's fun to eat while choosing.

The seasoning hasn't changed.
I just changed what I coated them with a little bit.

You don't have to change things drastically to make the dining table a little more fun.
Chicken tender Tatsuta-age isn't a dish where you add more flavors.

It's a dish where you coat it with a little bit of difference.

Chicken Tender Tatsuta-age

[Ingredients] Serves 2–3

• 6 chicken tenders

• A little less than 1/2 tsp salt
• A little pepper

• Potato starch as needed

• 1/2 to 1 tbsp aonori
• 1/2 to 1 tbsp white sesame seeds

• Frying oil
[Instructions]

① Remove the tendons from the chicken tenders and cut into bite-sized pieces.
② Season with salt and pepper and let sit for 10–15 minutes.

③ Prepare three types of coatings: plain potato starch, potato starch with aonori, and potato starch with white sesame seeds.
④ Lightly coat the chicken tenders and shake off any excess powder.
⑤ Fry in 170–180°C oil for 2–3 minutes.

⑥ Once the coating is lightly browned and the center is cooked through, remove and drain the oil.

[Notes]

※ Chicken tenders can easily become dry if overcooked, so be careful not to fry them too long.

※ Shake off excess powder from the coating to ensure a light texture.

※ If the pieces are thick, butterfly or cut them so they cook evenly.
※ Fry thicker pieces a little longer and check that there is no redness left in the center.

※ Aonori burns easily, so remove it before it gets too dark.

※ Ensure the center is fully cooked before eating.
※ Also recommended for bento boxes.