Plump & Tender Pan Fried Chicken Tenders

• 5 Chicken tenders
• 2 tbsp Soy sauce
• 2 tbsp Garlic
• 2 tsp Katakuriko
• 1 tbsp Olive oil
• 2 tbsp Ketchup
• 1 tsp Gochujang (optional)

1. Remove the sinew from the chicken tenders.
2. Cut each tender into 4~5 pieces.
3. Flatten until they about the same thickness as a chicken nugget.
4. (I used a masher this time)
5. Marinate in the soy sauce and garlic for 30-60 minutes.
6. They'll become even more tender if marinated for a day.
7. Coat with katakuriko.
8. Brown in olive oil.
9. Pour on the ketchup.
10. (If using gochujang, add it after mixing in the ketchup) It's done.
11. Great in bentos!
12. Here I put the tenders on a bed of rice and topped it with shredded cabbage, shiso leaves, and mayonnaise.

chicken tenders, soy sauce, garlic, katakuriko, olive oil, ketchup, gochujang

Taken from cookpad.com/us/recipes/171804-plump-tender-pan-fried-chicken-tenders (may not work)