This affordable dish features fluffy and tender chicken tenderloins (sasami) coated in a rich mayo-ponzu glaze. It’s delicious even when cold, making it great for meal prep or lunchboxes.
The process is simple: marinate the chicken, pan-fry it, then coat it in a sauce made from ponzu, mayo, and a generous amount of sesame seeds. While the classic combination of mayonnaise and ponzu is already tasty, the addition of sesame seeds adds even more depth and umami.
Even with a lean and mild cut like chicken tenderloin, this dish is a filling and delicious main course when paired with rice.
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz chicken tenderloins
- 3 tbsp. potato starch or cornstarch
- 1 tbsp. canola oil (or vegetable oil)
- Chopped green onions, to taste (optional)
- A1/2 tbsp. soy sauce
- A1/2 tbsp. sake (or dry white wine)
- A1/2 tbsp. Japanese mayonnaise
- B3 tbsp. ponzu soy sauce
- B1 1/2 tbsp. sugar
- B1 1/2 tbsp. Japanese mayonnaise
- B1 1/2 tbsp. toasted white sesame seeds
- B1 1/2 tbsp. ground white sesame seeds
INSTRUCTIONS
- 1
Make a thin slice lengthwise down the center of the tenderloins and open them up to ensure even thinness. Cut each piece in half. Place the pieces in a resealable bag with ingredients from group A (soy sauce, sake, and ½ tbsp. Japanese mayonnaise) and gently massage the marinade into the chicken. Let sit for about 10 minutes.
- 2
Coat the marinated chicken with potato starch or cornstarch.
- 3
Pour oil in a skillet and arrange the chicken in a single layer. Cook over medium heat for 3–4 minutes.
- 4
Flip the chicken, cover with a lid, and steam over low heat for about 3 minutes.
- 5
Once fully cooked, blot excess oil with paper towels. Add the mixed ingredients from group B (ponzu, sugar, 1 ½ tbsp. Japanese mayonnaise, and toasted & ground sesame seeds) and coat evenly. Simmer briefly until the chicken is well-glazed.
- 6
Plate and garnish with chopped green onions if desired
RecipeID
138
Tips & Notes
You can substitute chicken breast—slice it diagonally into bite-sized pieces.
Remove the tendon from the tenderloin if desired.
Gently massage the marinade into the chicken to avoid tearing the tenderloins.
Since the sauce thickens and burns quickly, it’s safer to turn off the heat when adding it, then turn the heat back on.
A 10-inch (26 cm) frying pan was used in this recipe.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."