- 4 pieces large boneless and skinless chicken breasts
- salt and pepper
- 1/4 c all purpose flour
- 1 and 1/2 to 2 cups panko bread crumbs
- 2 large eggs, lightly beaten
- cooking oil for deep frying
For the Soy Dipping Sauce
- 1/4 c soy sauce
- 3 tsp. sugar
- 4 tsp. vinegar
- 4 tbsp. tomato ketchup
- Slice the chicken to yield thin pieces from each breast. It helps to cut them in a slight diagonal angle to get more surface area for each slice. One trick is to cut them as they are about to thaw completely from being frozen but not quite. This makes the breast pieces sturdy enough so you can hold them at an angle for better diagonal cuts. Blot the chicken with paper towel to remove extra moisture then season with salt and pepper.
- Sprinkle the flour over the chicken pieces and toss the chicken so that each slice is coated with the flour. Place the panko on a wide rimmed plate. Dip each chicken piece in the bowl with eggs, then coat the chicken in panko crumbs in the other plate. Turn the chicken so that each side is adequately coated with the panko. Repeat with the rest of the chicken pieces. Place each coated piece on a large baking sheet or plate, then set aside.
- Heat about 3 inches of cooking oil in a heavy bottomed sauce pan. If you have a cooking thermometer, the oil is ready for the chicken once it reaches 350 F. Otherwise, test the oil by dropping a little bit of the panko crumbs, if the crumbs float back up to the service right away, the oil is ready. Fry the chicken in batches. Do not overcrowd the pan. Two to three pieces at a time will do, depending on the size of your pan. Cook chicken until it is deeply golden and drain on plate that is lined with paper towel.
- To make the sauce, combine soy sauce, ketchup, vinegar and sugar and stir until everything is well blended.