Steps

1. Remove the thick sinew from 3 chicken tenderloins. (Key Tip!) Only remove the protruding thick sinew. Trying to remove all of it can cause the tenderloin to tear.
   🕒 01:39
2. Cut the sinew-removed chicken tenderloins into 3 diagonal pieces each.
   🕒 02:12
3. Place the cut chicken tenderloins in a bowl, add salt and pepper (to taste) and 1 tbsp mayonnaise, and mix to coat evenly. (Key Tip!) Marinating in mayonnaise will result in moist meat.
   🕒 02:41
4. Cover with plastic wrap and let it marinate in the refrigerator for 30 minutes.
   🕒 03:10
5. In a separate bowl, whisk 1/2 egg, add 2.5 tbsp water and 3 tbsp all-purpose flour, and mix well to create a batter.
   🕒 03:29
6. In another bowl, combine 2 tbsp Medium Sauce, 1 tsp ketchup, 1 tbsp ground sesame seeds, and 1/4 tsp Japanese mustard. Mix thoroughly to ensure the mustard is not clumpy, creating the sauce. (Key Tip!) Omit the mustard if serving to children.
   🕒 04:03
7. Wash 9 perilla leaves and thoroughly pat them dry with paper towels.
   🕒 04:24
8. Trim the stems from the perilla leaves.
   🕒 04:46
9. Skewer the marinated chicken tenderloins with bamboo skewers. (Key Tip!) Insert the bamboo skewers as close to the center as possible.
   🕒 05:08
10. Wrap a perilla leaf around each skewered chicken tenderloin.
    🕒 05:17
11. Dip the perilla leaf-wrapped chicken tenderloin into the batter. (Key Tip!) If the batter doesn't stick well to the base, use a spoon to apply it.
    🕒 05:25
12. Lightly drain the excess batter and coat evenly with panko breadcrumbs (appropriate amount), pressing gently to ensure they adhere well.
    🕒 05:39
13. Pour about 1 cm of oil for frying (appropriate amount) into a frying pan and heat over medium heat to 170℃ (340°F). (Key Tip!) The oil is at the right temperature when small bubbles gently rise around chopsticks inserted into it. You can also pan-fry to save oil.
    🕒 06:41
14. Carefully place the skewers into the heated oil, avoiding splashes. Do not move them until the breadcrumbs have set. (Key Tip!) Fry only as many as fit in the pan at once, and do not move them until the breadcrumbs have set.
    🕒 07:13
15. Adjust the heat to low-medium or medium and continue frying.
    🕒 07:28
16. After about 1 minute, flip the skewers.
    🕒 07:42
17. Flip occasionally and fry until both sides are golden brown. (Key Tip!) Fry smaller skewers for approximately 4 minutes and larger ones for about 5 minutes.
    🕒 07:54
18. Once golden brown, remove the skewers from the oil and drain excess oil.
    🕒 08:19
19. If frying a second batch, remove any burnt bits from the oil before adding the next skewers.
    🕒 08:39
20. Lightly drain the fried skewers.
    🕒 09:05
21. Serve as is or with the special sauce you prepared. Enjoy!
    🕒 09:18