- 3 chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- Neutral oil, such as vegetable
- 1/4 cup ketchup
- 1 tablespoon worchestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1/4 teaspoon dijon mustard
- Take one of the chicken breasts and cut it parallel to the cutting board right down the middle so that there is two thin pieces of chicken on top of each other. Cut each of those pieces in half so that you end up with four small cuts of chicken. Repeat with each of the chicken breasts. Season each piece of chicken with salt and pepper.
- Transfer each piece of chicken into the flour, egg, and then the panko bread crumbs. Make sure the chicken is fully coated at each step, especially when you cover it with panko.
- In a small mixing bowl, combine all ingredients for the sauce and stir until well combined. Set aside.
- Fill a frying pan up with 1/2 inch of the neutral oil of choice and bring it to 350 degrees. To make sure it is staying a consistent temperature, I suggest using a food thermometer.
- Once the oil is hot enough, place 2-3 pieces of chicken into it at a time and cook until one side is golden-brown before flipping it. Once the other side is also golden-brown, remove it and either place on a plate lined with paper towel or a cooling rack. Repeat until all of the pieces of chicken are cooked.
- Serve chicken over rice with a drizzle of sauce on top.