Spicy Chicken Tenders (Saizeriya-style)
A superb recipe that recreates the flavor of Saizeriya's popular "Spicy Chicken" using easy and healthy chicken tenders. By massaging the chicken with mayonnaise first and coating it in a thin layer of potato starch and cake flour, the tenders stay incredibly moist and juicy instead of drying out.
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🍳 Cooking Flow
Remove the tough tendons from the chicken tenders and cut them into 2–3 pieces diagonally → Massage with mayonnaise and seasonings in order, then let marinate for 20 minutes → Add potato starch and cake flour to coat the chicken → Deep-fry at 170°C for 3–4 minutes until crispy and drain excess oil
Cooking Steps
Brief Cooking Order
Remove the tough tendons from the chicken tenders and cut them into 2–3 pieces diagonally → Massage with mayonnaise and seasonings in order, then let marinate for 20 minutes → Add potato starch and cake flour to coat the chicken → Deep-fry at 170°C for 3–4 minutes until crispy and drain excess oil
Introduction
A superb recipe that recreates the flavor of Saizeriya's popular "Spicy Chicken" using easy and healthy chicken tenders. By massaging the chicken with mayonnaise first and coating it in a thin layer of potato starch and cake flour, the tenders stay incredibly moist and juicy instead of drying out.
Step 1
Trim the tough, exposed tips of the tendons from the chicken tenders with a knife, then cut into half diagonally (cut into 3 pieces for larger ones).
Step 2
Place the chicken tenders and mayonnaise into a bowl and massage well to ensure the meat becomes tender.
Step 3
Add the gochujang, chicken bouillon, minced garlic, and sake, and massage thoroughly until the seasonings are well incorporated.
Step 4
Cover the bowl tightly with plastic wrap and let it sit at room temperature for 20 minutes to allow the flavors to meld.
Step 5
After marinating for 20 minutes, remove the wrap, add the potato starch and cake flour, and toss to coat evenly.
Ingredients List
Important Notes
Massaging with mayonnaise first helps retain moisture, keeping the chicken tender and juicy. 🔥
Adding cake flour to the coating creates a thin film that prevents moisture from escaping (you can also use just potato starch). 💡
Overcooking will cause the tenders to become dry and tough, so keep the frying time to about 3–4 minutes. ⚠️
You can substitute with chicken breast, chicken wings, or wingettes if preferred. 👥
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