• Gather all the ingredients.
  
• Combine the sauce by mixing 2 Tbsp soy sauce, 2 Tbsp mirin, 1 tsp Japanese curry powder, and 1 tsp sugar in a small bowl. Whisk until the sugar dissolves. Set aside.
  
• Remove the white, stringy tendons from ½ lb chicken tenders: I hold back the meat with my knife tip, grab the tendon end with my fingers (you can use a paper towel for better grip), and gently pull it out. Next, slice the chicken into thin, 1½-inch (4 cm) squares of equal thickness. Nami's Tip: I tilt my knife back and slice the chicken at an angle using the sogigiri Japanese cutting technique.
  
• Sogigiri creates flatter pieces with an open surface area so the chicken cooks evenly and at the same rate. Once you finish slicing the chicken pieces, place them in a shallow tray (I used my favorite stainless prep tray from JOC Goods). Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper on both sides.
  

To Coat the Chicken

• Add 1 Tbsp Japanese Kewpie mayonnaise and coat the chicken well. (I love using these handy and small tongs to keep my hands clean).
  
• Next, we'll dust the pieces with flour in two stages. First, sprinkle 1 Tbsp all-purpose flour on the chicken and toss them together with tongs. Nami's Tip: Since the chicken is wet with the mayo coating, I first dredge the pieces in half of the flour to help distribute it more evenly and keep it from clumping in one spot.
  
• Next, sprinkle the remaining 1 Tbsp flour on top and dust the chicken all over. If your tray has a lid like mine does, close the lid and shake everything together for the perfect light coating.
  

To Cook

• Preheat a wok, frying pan, or saucepan (I used a 10¼" carbon steel pan) over medium heat. When it's hot, add 1 Tbsp neutral oil. Once the oil is hot, add half the chicken in a single layer, leaving space between each piece. Nami's Tip: I cook in two batches to avoid overcrowding the pan. This helps the chicken sear evenly and develop a nice crust.
  
• Sear the first side for about 3 minutes until a golden crust forms. Then, flip it over and sear the other side for 2 minutes. Transfer to a plate or tray.
  
• Cook the next batch. You don't need to add more oil, as there should be enough remaining in the pan. Sear on both sides, then remove the chicken to the tray.
  

To Combine the Sauce and Chicken

• Wipe the frying pan clean with a paper towel to remove the charred food particles and excess grease.
  
• Give the sauce a final stir, then add it to the hot pan. Heat the sauce until it simmers and bubbles. Nami's Tip: The sauce may splatter if your frying pan remains very hot, so be careful. Alternatively, you could cool down the pan for a few minutes. In that case, be sure to bring the sauce to a simmer.
  
• Add the chicken back to the pan with the sauce and toss to coat well. Nami's Tip: If you're using a carbon steel pan like me, keep 2–4 Tbsp water handy to loosen the sauce if it sticks to the pan, as needed. If you're using a nonstick pan, you probably won't need it.
  

To Serve

• Once the chicken pieces are coated well in the sauce, transfer to a serving dish like the Floral Leaves Ridged Oval Dinner Plate from JOC Goods. I like to serve it with a dollop of Japanese mayo sprinkled with shichimi togarashi (Japanese seven spice) for dipping.
  

To Store

• I recommend transferring the leftovers to an airtight container. You can store it in the fridge for up to 3 days or in the freezer for a month.