Steps

1. In a bowl, combine 2 tbsp all-purpose flour and approx. 1.5 tbsp water to make an egg-free batter.
   🕒 00:49
2. Remove the tough sinew from 2 chicken tenderloins. Make a cut down the center to butterfly them, allowing them to cook through more easily.
   🕒 01:14
3. Lightly season the butterflied chicken tenderloins with a pinch of salt.
   🕒 01:47
4. Coat the seasoned chicken tenderloins with the batter, then cover them evenly with panko breadcrumbs (to taste).
   🕒 02:06
5. Heat a small amount of vegetable oil (for frying) in a frying pan and arrange the breaded chicken tenderloins to fry.
   🕒 02:30
6. Slice 30g lotus root into thin half-moons, keeping the skin on.
   🕒 02:46
7. Slice 30g carrot diagonally into thin strips, keeping the skin on.
   🕒 03:09
8. Mix the sauce ingredients: 2 tsp cane sugar, 4 tsp soy sauce, and 2 tbsp Cooking Sake (Rice Wine).
   🕒 03:34
9. Heat the mixed sauce in the microwave.
   🕒 04:12
10. Flip the chicken tenderloins and fry until golden brown on both sides.
    🕒 04:15
11. Drain the oil thoroughly from the fried chicken tenderloins.
    🕒 04:33
12. Ladle out about 1 tbsp of the warmed sauce into a separate container for the kinpira.
    🕒 04:55
13. Add the freshly fried chicken tenderloins to the remaining sauce and let them absorb the flavor completely. Allow to cool slightly.
    🕒 05:06
14. Wipe out any remaining oil and breadcrumbs from the frying pan with a paper towel.
    🕒 05:26
15. Heat 1 tsp sesame oil in the frying pan and stir-fry the sliced carrots and lotus root until softened.
    🕒 05:38
16. Once the vegetables have softened, add the reserved warm sauce and stir-fry until the vegetables are coated. Note: Using cane sugar helps achieve a beautiful color quickly and prevents the ingredients from becoming mushy, making it ideal for bento boxes.
    🕒 05:59
17. Line the bento box with cooked rice and place 1/2 sheet of roasted seaweed on top.
    🕒 06:32
18. Arrange the kinpira over the seaweed.
    🕒 06:40
19. Place the sauce-coated chicken tenderloins on top and drizzle any remaining sauce over them.
    🕒 06:51
20. Serve with pickles (to taste) and mayonnaise (to taste), if desired.
    🕒 07:13