Cut each chicken tenderloin into 2-3 strips lengthwise.

In a bowl, mix soy sauce, sake, and mirin.

Rub the soy sauce mixture into the chicken strips to season.

In a separate bowl, lightly beat an egg.

Coat the seasoned chicken strips with the beaten egg.

Dredge the egg-coated chicken strips in all-purpose flour, ensuring they are fully covered.

Cut the nori seaweed into strips approximately the same size as the floured chicken strips.

Wrap each floured chicken strip with a strip of nori seaweed.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Carefully place the nori-wrapped chicken into the hot oil.

Deep fry for 3-5 minutes, or until the chicken is cooked through and the nori is crispy.

Remove the fried chicken from the oil and place on a wire rack to drain excess oil.

Serve immediately or pack into a bento box.