Tender Chicken with Scallion Salt Sauce
柔らかささ身 de ネギ塩チキン
A light starch coating helps chicken tenderloins stay tender under a bright scallion sauce.
Servings and Time
Serves 2-3 as a shared small plate. 15 minutes prep; 10 minutes cooking. Times are approximate; use the doneness checks below.
Ingredients
- 300 g chicken tenderloins
- 1 tablespoon sake
- 1 tablespoon potato starch
- 1 tablespoon neutral oil
- 2 green onions, finely sliced
- 1 tablespoon sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/4 teaspoon salt
- Black pepper
Tools Used
Fry pan, knife, separate mixing bowls, tongs, and food thermometer.
Steps
- Remove any tough tendon from chicken and cut on an angle into 2 cm pieces. Toss with sake, then potato starch.
- Mix green onion, sesame oil, lemon juice, water, salt, and pepper in a clean bowl.
- Heat neutral oil over medium heat. Pan-fry chicken for about 3-4 minutes per side, reducing heat if it browns too fast.
- Check that the thickest pieces reach 74 C / 165 F. Spoon the scallion sauce over the cooked chicken and serve.
Serving Notes
Keep the sauce separate from raw chicken utensils. Serve over cabbage or alongside rice.
Nutrition Note
Chicken tenderloins provide lean protein; vegetables add variety.