Steps

1. Grate the onion.
   🕒 00:03
2. Trim any protruding parts from the chicken tenders.
   🕒 00:05
3. Cut the chicken tenders into 3 equal pieces diagonally.
   🕒 00:08
4. Sprinkle 1 tsp of sugar over the cut chicken tenders.
   🕒 00:11
5. Rub the chicken tenders until the sugar is no longer gritty and they look glossy. [Key Tip!] Rubbing with sugar first makes the meat tender and gives it a glossy appearance.
   🕒 00:15
6. Add the chicken tenders and grated onion to a bowl.
   🕒 00:24
7. Add 1 tbsp of mayonnaise, 1 tbsp of soy sauce, 1/2 tbsp of cooking sake (Rice wine), 1/4 tsp of chicken bouillon powder, 1/2 tbsp of sesame oil, 1/2 tsp of grated garlic, and 1/2 tsp of grated ginger. Mix well by kneading.
   🕒 00:30
8. Remove excess air, lightly seal the bag, and marinate at room temperature for 15 minutes.
   🕒 00:43
9. In a separate bowl, combine 2 tbsp of potato starch and 2 tbsp of cake flour and mix well.
   🕒 00:53
10. Coat each piece of marinated chicken tender with the mixed flour coating, one by one.
    🕒 01:00
11. Heat the frying oil to around 170℃ (340°F) and carefully add the coated chicken tenders.
    🕒 01:06
12. Once the chicken is added, do not move them for a little over 1 minute.
    🕒 01:08
13. Flip the chicken tenders once.
    🕒 01:15
14. After about another 1 minute, flip them again.
    🕒 01:17
15. Lift the karaage with tongs or a rack and expose it to air. [Key Tip!] Exposing the karaage to air creates a double-frying effect, making the coating extra crispy.
    🕒 01:21
16. Continue frying, flipping occasionally, until a beautiful golden-brown color is achieved.
    🕒 01:29
17. Remove the deliciously fried pieces one by one, draining the excess oil.
    🕒 01:35