White Mini Chicken Tempura Chinese Style

• 4 Chicken tenders
• 1 tsp @ Salt
• 1 @ Pepper
• 1 tbsp @ Sesame oil
• 1 clove @ Garlic (grated)
• 1 tsp @ Chicken stock granules
• 60 grams Cake flour
• 5 grams Katakuriko
• 80 ml Milk

1. Remove the sinew from the chicken tenders, then slice diagonally into 1-cm thick pieces.
2. Combine the @-marked ingredients in a plastic bag, add the chicken, then massage in the seasoning.
3. Store in the refrigerator for 30 minutes or more.
4. Here they are in the plastic bag.
5. Prepare the dredging mixture, dredge the chicken, then deep fry to a golden brown in oil heated to 180 C.

chicken tenders, salt, pepper, sesame oil, clove garlic, chicken, flour, katakuriko, milk

Taken from cookpad.com/us/recipes/150248-white-mini-chicken-tempura-chinese-style (may not work)