Ingredients:

1 package chicken tenders
water
Katakuriko, tempura flour to roll chicken in
2 to 3 eggs, beaten
sea salt and pepper, to taste
16 shiso leafs, or 1 for each chicken tender strip
toothpicks, to secure the chicken
cooking oil, for frying
lemon, for drizzling once chicken is cooked

1. In a bowl, mix one part water and two parts tempura flour and add 1/2 of a beaten egg.
   
2. Lay an inch or so of tempura flour on a separate plate.
   
3. Season each chicken tender with sea salt and pepper. Roll them one at a time in the plate of tempura flour, shake off excess flour.
   
4. Wrap each tender in a shiso leaf and secure it with a toothpick.
   
5. Dunk each chicken tender in the egg-flour mixture, adding more mixture in the same proportions as needed.
   
6. Heat oil in sauce pan and fry each tender for three or four minutes until done.