Steps

1. Trim the root ends off 2 cloves (15g) of garlic and cut them in half lengthwise. Remove the sprout using the base of a knife or a toothpick.
   🕒 00:41
2. In a bowl, combine 1 tbsp Shiro Dashi (White Soy Sauce Base), 1 tsp sugar, and 1 tbsp Mirin (Sweet Rice Wine). Add the grated garlic and mix to create the marinade. **(Secret Tip!)** Using a little more garlic than you think you need will result in delicious Tori-ten.
   🕒 01:24
3. Slightly pull out the white sinew from the 6 chicken tenderloins (300g) and cut it off diagonally.
   🕒 02:28
4. Cut the de-sinewed chicken tenderloins diagonally into thin slices, cutting across the grain to ensure quick cooking.
   🕒 02:55
5. Lightly flatten the sliced chicken tenderloins by hand. Pierce them a few times with the tip of your knife. **(Secret Tip!)** This breaks down the fibers, prevents shrinkage, helps the marinade penetrate better, and makes the chicken tender in your mouth.
   🕒 03:12
6. Place the prepared chicken tenderloins into the bowl with the marinade and mix thoroughly by hand. **(Secret Tip!)** Using tongs when handling the chicken will prevent your hands from getting sticky and allow you to proceed more efficiently.
   🕒 03:32
7. After marinating the chicken tenderloins, let them sit at room temperature for about 10 minutes to allow the flavors to meld.
   🕒 04:12
8. Prepare 50g of all-purpose flour in a separate bowl. In another larger bowl, prepare 50g of all-purpose flour.
   🕒 04:26
9. In a medium-sized bowl, combine 1 tbsp mayonnaise and 100ml water and mix well. **(Secret Tip!)** Mayonnaise acts as a substitute for eggs, adding richness and contributing to a creamy color.
   🕒 04:38
10. To the mixed mayonnaise and water, add 50g of all-purpose flour in four batches, stirring gently to combine without overmixing. **(Secret Tip!)** Overmixing the flour develops gluten, resulting in a chewy batter. To achieve a crispy Tori-ten, avoid overmixing. A few small lumps are fine and contribute to crispiness.
    🕒 05:14
11. Lightly dampen a kitchen cloth and wipe a tray with it. Line the tray with plastic wrap.
    🕒 06:29
12. Pour a generous amount of frying oil into a 20cm pot and heat over low to medium heat until it reaches 160°C (320°F). **(Secret Tip!)** Using plenty of oil helps maintain a stable temperature when you add the ingredients, making temperature control easier and preventing the food from becoming soggy.
    🕒 07:11
13. Arrange the chicken, the flour for dusting, the prepared tray, and the batter in order.
    🕒 07:47
14. Using tongs, lightly mix the chicken. Place about 4 pieces at a time into the bowl with the all-purpose flour for dusting, and shake the bowl to coat evenly.
    🕒 07:54
15. Gently tap off any excess flour from the dusted chicken and arrange them on the prepared tray. **(Secret Tip!)** Thoroughly removing excess flour prevents the batter from peeling off and keeps the oil cleaner. Touching the flour with your hands after handling raw chicken can create lumps, so using tongs is recommended for a smooth process.
    🕒 08:12
16. Once the oil is heated to 160°C (320°F), dip the dusted chicken pieces generously into the batter and carefully place them into the hot oil, starting with the larger pieces.
    🕒 09:59
17. Deep-fry the chicken tenderloins for about 2 minutes. **(Secret Tip!)** Frying too many pieces at once will lower the oil temperature, leading to soggy results. Ensure there's enough space for the ingredients to move freely. Using separate chopsticks for battering and frying helps keep the oil clean.
    🕒 10:20
18. Monitor the oil temperature while frying, adjusting the heat to maintain around 160°C (320°F). **(Secret Tip!)** Maintaining the correct oil temperature is crucial for achieving a light and crispy texture.
    🕒 10:56
19. After 2 minutes, drain the oil well from the smaller chicken pieces first and remove them to the prepared tray.
    🕒 11:06
20. Carefully remove any fried bits from the oil. Return the oil temperature to 160°C (320°F) and continue frying the remaining chicken tenderloins in the same manner.
    🕒 11:21
21. Arrange the freshly fried Tori-ten on a plate and serve with your favorite dipping sauce, such as ponzu.
    🕒 12:38