Ingredients
2 Chicken tenders
1 Salt and pepper
1 Egg white
1 Katakuriko
1 Sesame seeds
1 Oil for deep frying
1/8 Lemon, if you have
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Individual cups for perfectly shaped poached eggs
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Individual cups for perfectly shaped poached eggs
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
You're reading one of recipes available free. Full library with Gastronome.
remove the sinews from the chicken and cut into bite-sized pieces. cover your cutting board or kitchen counter top as well as the rolling pin with plastic wrap to keep them from getting dirty. place the chicken on the board/counter top and lightly pound with the rolling pin to flatten. season the chicken with salt and pepper, then rub in the egg white. lightly sprinkle with katakuriko. add plenty of sesame and quickly fry in oil at 160-170c and it's done. i used a frozen egg white that i let it defrost at room temperature. enjoy it piping hot. serve with a squeeze of lemon juice! i recommend eating this with alcohol.