Chicken Tenders with Garlic Maple Mayo Sauce



  • 150g Fresco Pancake Mix
  • 45g Rice Flour
  • 70g All-Purpose Flour
  • 1pinch Ground Black Pepper
  • 1рс Egg
  • 300ml Water


  • 100g Fresco Pancake Mix
  • 40g Cornstarch
  • 35g Rice Flour
  • 200g All-Purpose Flour
  • 1pinch Salt
  • 1pinch Ground Black Pepper
  • 80g Butter (cold)
  • 75ml Oil
  • 60g Panko (Japanese bread crumbs)

Garlic Maple Mayo Sauce

  • 150g Yogurt
  • 100g Japanese Mayonnaise
  • 2g Salt
  • 1g Ground Black Pepper
  • 8g Grated Garlic Clove
  • 20g Fresco Maple Syrup


To make the Batter, combine Fresco Pancake Mix, cornstarch, rice flour, all-purpose flour, pepper, egg and water. Mix well.
To make the Breading, add cold butter to Fresco Pancake Mix, cornstarch, rice flour, all-purpose flour, salt, pepper, and mix into a fine powder. Add the oil into the mixture then fold in the panko.
To make the Garlic Maple Mayo Sauce, mix well the yogurt, Japanese mayonnaise, salt, pepper, garlic and Fresco Maple Syrup. Set aside for 1 hour to develop garlic flavor.
Season the meat with salt and pepper. Dip the meat one at a time into the batter before coating it with the breading.
Deep-fry the coated meat in medium heat until color becomes golden brown.
Remove cooked meat from heat and place on wire rack to drain oil.