would you eat this? (recipe in description) #recipe #asmr #cooking

Soy Garlic Fried Chicken Tenders 🧄🥢
Prep time: 30 minutes | Cook time: 6 minutes | Servings: 4

Ingredients
Chicken and Marinade:
1 lb chicken tenderloins
1-1/2 cups buttermilk
1 tbsp fresh lemon juice
1 tbsp soy sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ginger powder
1/4 tsp ground black pepper
Kosher salt to taste

Crispy Breading:
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 1/2 tbsp baking powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground black pepper
Kosher salt to taste
Neutral oil for frying

Soy Garlic Glaze:
1/2 cup low sodium soy sauce
1 tbsp butter
1/4 cup dark brown sugar packed
1/4 cup mirin
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
6 cloves fresh garlic, finely minced
1 tsp fresh ginger, finely grated
1 tbsp cornstarch
2 tbsp cold water
1/2 tsp cracked black pepper

Cooling Garlic Sesame Dip:
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp buttermilk
1 tsp garlic powder
1/2 tsp toasted sesame oil
1/2 tsp toasted sesame seeds
1/2 tsp ground black pepper
3/4 tsp fresh lemon juice
Kosher salt to taste

Instructions
1. Marinate the Chicken: Place the chicken tenderloins in a medium bowl. Pour in buttermilk, lemon juice, soy sauce,garlic powder, onion powder, ginger powder, black pepper, and kosher salt, then whisk everything together, ensuring the chicken is fully submerged. Cover and refrigerate for at least 30 minutes.
2. Prepare the Breading: In a shallow dish, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, and kosher salt until evenly mixed.
3. Make the Soy Garlic Glaze: In a small saucepan over medium heat, whisk together butter, soy sauce, brown sugar, mirin, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Bring to a gentle simmer. In a small cup, whisk cornstarch and cold water together until smooth, then pour slurry into simmering sauce while whisking. Simmer on medium low for 2 to 3 minutes until thick and glossy. Remove from heat and set aside to cool slightly.
4. Dredge and Double Coat: Remove a chicken tenderloin from buttermilk marinade, letting excess drip off. Dredge completely in flour mixture, dip back into buttermilk marinade, and coat thoroughly in flour mixture a second time. Transfer to a baking sheet and let rest for 5 minutes so crust adheres.
5. Fry the Tenders: Heat 2 inches of oil in a deep skillet or heavy pot to 350 degrees F. Fry chicken tenders in batches for 4 to 6 minutes, flipping halfway through, until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a wire rack to drain for 1 to 2 minutes.
6. Mix the Dip, Glaze, and Serve: In a bowl, whisk together mayonnaise, sour cream, buttermilk, garlic powder, sesame oil, sesame seeds, black pepper, lemon juice, and salt until smooth. Brush or toss warm fried tenders generously with Soy Garlic Glaze and serve immediately alongside chilled dip.