30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Creamy Sriracha Chicken Tenders
Delicate chicken tenders brined for maximum juiciness, coated in a crispy tempura batter, and glazed with a complex sriracha reduction. Served with a sprinkle of togarashi.
Total Time
60
Yield
4
Calories
520 cal
Difficulty
Hard
Cuisine
Japanese
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What You'll Need
Equipment:
Large bowl, Saucepan, Deep fryer or large pot, Wire rack, Thermometer •
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Instructions
Brine chicken tenders in the brine solution for at least 2 hours, or up to 8 hours.
Prepare the Sriracha Glaze: In a small saucepan, combine all Sriracha Glaze ingredients. Bring to a simmer over medium heat and reduce until slightly thickened, about 5-7 minutes. Set aside.
Prepare the Tempura Batter: In a bowl, whisk together Cake flour and Ice water until just combined. Gently fold in Egg yolk. Do not overmix.
Heat Peanut oil in a deep fryer or large pot to 350°F (175°C).
Dip each brined chicken tender into the Tempura Batter, ensuring it's fully coated.
Carefully lower the battered chicken tenders into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
Remove chicken tenders from oil and place on a wire rack to drain.
Brush the fried chicken tenders generously with the Sriracha Glaze.
Sprinkle with Togarashi spice blend and serve immediately.
