How to make
The chicken tenderloins are cleaned from the fine skin, washed, dried and cut into halves. If you choose, you can also leave them whole. There were about 16 pieces in the package.
I put the chicken halves in a bowl and poured the soy sauce over them. Cover with plastic wrap and refrigerate for about 1 hour. You can leave them on for a longer time.
I then tore off a large piece of aluminum foil to not use as many dishes. I put the flour on one side, the mixed breadcrumbs and sesame seeds on the other, leaving room to arrange the fillets. In a small bowl, I mixed the egg well with the milk and a pinch of salt.
To work in a more clean way, I used 2 small forks. I prepared a flat plate to arrange the bites in. First, I rolled the pieces of meat well in the flour and arranged them on the foil. Once they were all done, I started dipping them in the egg, lightly draining them and rolling them well in the breadcrumbs and sesame seeds mixture, pressing down a little to help it stick to the chicken pieces better.
When I had arranged a solid row of bites, I covered with a piece of cling film and continued with the rest /got two rows/. When they were all done, I covered with another piece of cling film and put the plate in the fridge for 1 hour. The idea is for the breading to be resistant to frying.
After that time has passed, in a wide frying pan with a non-stick ceramic coating, I heated oil, which should not be at the bottom, but it does not have to be a lot. With kitchen tongs I took pieces and put them to fry on the 4th stage out of of 6 on my stove. The temperature should not be too high so that they do not burn on top. I fried the breaded chicken for about 2 minutes per side or until golden brown. You may try one to make sure the time was enough. I placed the finished chicken pieces on a plate covered with kitchen paper to drain any fat. I also fried the rest in this way.
I served them warm with Aioli sauce, which is garlic mayonnaise. I prepared it by putting 4/5 cup (200 ml) of oil, 1 medium-sized fresh egg / left for an hour at room temperature/, 1 tbsp. lemon juice, 2 medium-sized pressed cloves of garlic and a pinch of salt or to taste.
I submerged the liquidizer and turned it on and after about 30 seconds, when the mixture was visibly starting to turn into mayonnaise, I slowly began to lift the liquidizer up until a thick sauce was obtained. If there are ingredients that have not been blended well, it can be blended a little more. I put the sauce in a jar and refrigerated it before serving.
Enjoy my Breaded Chicken Bites with Aioli!
Notes:
The amount of flour, breadcrumbs and sesame may vary. It is important to follow the rule of equal amounts of sesame and breadcrumbs.
In the video, or rather below it, Teddy has given ideas for several different sauces suitable for serving the breaded bites.
Chicken tenderloins are the most tender and need a little time to cook. If you are using chicken fillet, cut it into smaller pieces so that it does not take too long to cook.
