I had three chicken tenders which were marinated in sake for several days in the refrigerator (I almost forgot I had it). I use the sake, not particularly for seasoning, but to prevent the meat from going bad (American chicken goes bad very quickly).
I pat dry the tenders and lightly salt and pepper them. I cut each tender in half crosswise to make even numbers (6 pieces) for 2 small servings. I dredge the meat with flour (I used potato starch just because it was easier to get to than the regular flour in our pantry).
For the egg coating; One large egg beaten, add dried aonori 青海苔, salt and pepper. I coated each piece with the egg mixture and cooked it in a non-stick frying pan with a small amount of olive oil on a medium low flame. Once the bottom cooked, I poured the remaining egg over the meat and turned it over, so that the meat pieces were completely encased. I turned the heat to low and cooked it for 5 minutes more or longer until the center of the thickest part is done.
I served this with a pan fried tomato half, seasoned with salt and pepper, and American mini-cucumber with moromi miso. I could have made a sweet and sour Chinese style sauce but I did not.
This is a really good dish. The egg crust seals in the moisture and chicken tender comes out very tender and moist. The egg crust add a nice eggy taste with an oceanic flavor of aonori. The garnish also went very well especially the pan-fried tomato.