Spread the panko out evenly on a large baking sheet. Spray the panko with the canola oil evenly over the top, and then bake the panko for around 3 minutes, or until lightly golden brown. Transfer the toasted panko to a medium bowl
In a medium bowl, mix all of the batter ingredients together. If you don't have kewpie mayo, regular works. Stir until they are fully incorporated.
Once the chicken has finished marinating, take it out of the fridge. Using some tongs, grab one tender at a time and dip it into the batter. Ensure it is evenly coated and transfer it to the toasted panko bowl.
Sprinkle the top of the chicken with panko and pat it lightly to press the panko in. Flip the strip and do the same on the other side, as well as the sides of the chicken.
Place the chicken tenderloin onto a prepared baking sheet. Repeat with the remaining chicken.
Bake the chicken strips for 15 minutes. If you have small or thin chicken strips, this will be a couple minutes less. Don't bake for too long or you will risk drying out the chicken.
Remove from the oven and sprinkle with salt.
And you are done! Enjoy this ultra cozy comforting dish, adventurer!