Name: Sweet and Savory Stir-Fried Chicken Tenders and Burdock Root
Cuisine: 和食
Ingredients: 3 chicken tenders (tenderloins); 1/2 tsp salt; 70–80g burdock root (approx. 1/2 root); 1/2 tsp garlic (grated); 1/2 tsp ginger (grated); 1 tbsp soy sauce (for marinade); 3–4 tbsp potato starch (or cornstarch); 2 tbsp water (for sauce); 2 tbsp mirin (for sauce); 2.5 tbsp soy sauce (for sauce); 2 tsp sugar (for sauce); 1 tsp rice vinegar (for sauce); Toasted sesame seeds to taste; Oil a small amount

About "Sweet and Savory Stir-Fried Chicken Tenders and Burdock Root"

This stir-fry recipe features chicken tenders and burdock root marinated in garlic, ginger, and soy sauce, coated in potato starch, pan-fried over high heat, and tossed in a sweet, savory, and tangy soy glaze. While chicken and burdock are traditionally simmered, this "pan-fried" approach makes it quick and easy. The key to keeping the chicken tenders incredibly moist and tender is coating them thoroughly with potato starch and searing them over high heat. The burdock root is prepped by slicing diagonally, soaking in water, and microwaving to achieve the perfect texture. With just two main ingredients, this simple dish pairs a glossy, sweet-savory sauce beautifully with the earthy aroma of burdock.

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Tips for Making "Sweet and Savory Stir-Fried Chicken Tenders and Burdock Root"

Prep (Chicken)
- To cleanly remove the white membrane and tendon from chicken tenders, make guide cuts on both sides, pinch the tip, make a small cut, flip it over, and wiggle the knife back and forth.
Prep (Chicken)
- Sprinkle salt on the prepped chicken tenders and let sit for 10 minutes, then gently pat dry with a paper towel to remove odor and excess moisture.
Prep (Burdock)
- Slice burdock root thickly on a diagonal, soak in water for 3 minutes to remove bitterness, drain, cover with wrap, and microwave at 600W for 1 minute. Drain again thoroughly after heating.
Cutting
- Cut each chicken tender diagonally into about 3 thick, elongated pieces to ensure a moist and tender texture when cooked.
Marinating
- Combine the cut chicken and burdock with garlic, ginger, and soy sauce, mix well, cover with wrap pressed directly onto the surface, and marinate in the fridge for 10–15 minutes.
Starch Coating
- Roughly separate the marinated chicken and burdock, then coat them generously and thoroughly with potato starch.
Heat Control
- Heat a pan over high heat with a little oil, sear the burdock first, then add the chicken. Add a bit more oil if needed, as the starch absorbs it.
Finishing
- Sear both sides until crispy, then pour in the sauce all at once, simmer to coat everything evenly, and top with toasted sesame seeds.
Seasoning
- Adding a small amount of vinegar (1 tsp) to the sauce sharpens and balances the overall flavor.

Ingredients for "Sweet and Savory Stir-Fried Chicken Tenders and Burdock Root"

14 items

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3chicken tenders (tenderloins)
1/2tsp salt
70–80gburdock root (approx. 1/2 root)
1/2tsp garlic (grated)
1/2tsp ginger (grated)
1tbsp soy sauce (for marinade)
3–4tbsp potato starch (or cornstarch)
2tbsp water (for sauce)
2tbsp mirin (for sauce)
2.5tbsp soy sauce (for sauce)
2tsp sugar (for sauce)
1tsp rice vinegar (for sauce)
Toastedsesame seeds to taste
Oila small amount

How to Make "Sweet and Savory Stir-Fried Chicken Tenders and Burdock Root"

1
Remove the white membrane and tendon from the chicken tenders. Make guide cuts on both sides of the tendon, pinch the tip of the tendon, make a small cut, flip it over, and wiggle the knife back and forth to slide the tendon out.
2
Place the chicken tenders on a tray, sprinkle with salt (1/2 tsp), and let sit for about 10 minutes to draw out any odor and excess moisture.
3
Wash the burdock root with water and slice it diagonally, slightly thick. Place in a bowl of water and soak for about 3 minutes to remove bitterness.
4
Drain the burdock root well, transfer to a microwave-safe plate, cover with plastic wrap, and microwave at 600W for 1 minute. Be careful as it will be extremely hot when removing. Drain any moisture released after microwaving and set aside in a bowl.
5
Gently pat dry the chicken tenders with a paper towel, then cut each piece diagonally into about 3 thick, elongated pieces.
6
Add the cut chicken tenders to the bowl with the burdock root. Add the garlic (1/2 tsp), ginger (1/2 tsp), and soy sauce (1 tbsp), and mix thoroughly using tongs.
7
Cover with plastic wrap pressed directly onto the surface and let marinate in the refrigerator for 10 to 15 minutes.
8
Prepare the sauce. In a measuring cup, combine water (2 tbsp), mirin (2 tbsp), soy sauce (2.5 tbsp), sugar (2 tsp), and rice vinegar (1 tsp), and stir lightly.
9
Take the chicken and burdock out of the refrigerator, separate them roughly, and generously coat them with potato starch (3–4 tbsp) until fully covered.
10
Heat a frying pan over high heat and add a small amount of oil. Arrange the burdock root first to sear, then add the chicken. Add a little more oil if needed.
11
Sear thoroughly until both sides are crispy.
12
Pour in the sauce all at once and simmer while tossing to coat everything evenly.
13
Plate the dish, sprinkle with toasted sesame seeds, and serve.

Detailed Commentary on "Sweet and Savory Stir-Fried Chicken Tenders and Burdock Root"

* Content organized by topics from the video.

Change of Heart! Prepping the Chicken Tenders

We start with the greeting, 'Hello, this is Batten Arakawa.' Today, I was in the mood for fish after a long time... but instead, I pulled out some 'crispy chicken tenders.' After all, once you hit middle age, you crave meat more than fish, right? First, let's quickly remove the white membrane and tendon from the chicken tenders. The trick to removing the tendon is to make guide cuts on both sides, pinch the tip to make a small cut, flip it over, and wiggle the knife back and forth. This makes it super easy to remove cleanly. Once the membrane and tendons are gone, line them up on a tray, sprinkle with salt, and let them sit for a bit. This draws out any odor and excess moisture from the chicken.

Slicing Burdock & Quick Microwave Prep

Next up is prepping the burdock root. We're using half a root (about 70 to 71 grams). First, wash off any dirt from the surface with water, then slice it diagonally, slightly thick. Once sliced, transfer to a bowl and soak in water for about 3 minutes to remove the bitterness. After soaking, drain well, transfer to a microwave-safe plate, cover with plastic wrap, and microwave at 600W for 1 minute. When taking it out, be careful because even after just 1 minute, it gets incredibly hot—don't touch it with bare hands! Microwaving will release more moisture, so drain it thoroughly once more, put it in a bowl, and let it wait.

Cutting Chicken & Marinating for Flavor

After letting the chicken sit for 10 minutes, the moisture will have surfaced. It's fine if some salt remains; just gently pat the moisture off with a paper towel. Next, cut each chicken tender diagonally into about 3 thick, elongated pieces. Cutting them slightly thick is the key here—it makes the final texture incredibly moist and tender. Add the cut chicken to the bowl with the burdock root, add 'one splash' of garlic, 'one dash' of ginger, and 'one glug' of soy sauce, and mix everything thoroughly with tongs. Finally, cover with plastic wrap pressed directly onto the surface and let it rest in the fridge for 10 to 15 minutes to let the flavors meld.

Coating in Starch & Preparing the Sauce

Take the marinated chicken and burdock out of the fridge after about 15 minutes. First, separate the chicken and burdock roughly, then generously sprinkle potato starch over them. Channeling your inner Sonoko Suzuki or Matt, coat them aggressively until they are completely white. Once they are fully coated in starch, prepare the combined seasoning (sauce). In a measuring cup, add water (2 tbsp), mirin (2 tbsp), soy sauce (2.5 tbsp), sugar (2 tsp), and a tiny splash of vinegar (1 tsp) to sharpen the flavor, then mix lightly to prepare.

Searing Crispy & Glazing with Sauce

Heat a frying pan over high heat and add a tiny amount of oil (about the size of an ear pick). First, arrange the burdock root to sear, then add the chicken. Since the potato starch absorbs oil, you can add a little extra oil if needed. You might think chicken tenders dry out easily, but by coating them heavily in starch and searing them over high heat, the moisture gets locked in, keeping them incredibly juicy. Once both sides are seared to a perfect crisp, it's time for the sauce! Pour it in all at once while shouting, 'One, two, ruined!' and simmer while tossing to coat everything beautifully. Plate it up, sprinkle toasted sesame seeds on top, and it's done!

Tasting! A Game-Changing Chicken & Burdock

Let's dig into our freshly made 'Chicken & Burdock.' Look at this gorgeous, glossy glaze! Take one bite, and the sheer deliciousness will make you blurt out, 'Yep, delicious. Instantly delicious!' The combination of chicken and burdock is so mind-blowingly good that I want to give myself a flying butt attack for ever thinking simmering was the only way to cook this. The chicken is incredibly moist and tender, and the texture of the burdock root pairs perfectly with the sweet-savory sauce. It turns out so amazing without even simmering, making this my absolute top recommendation right now. You all have to try this!

About 夕方食堂

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