Slice chicken into 1/2-3/4 inch wide strips and marinate in East West Teriyaki in
refrigerator for 30 minutes to 2 hours.
Preheat oven to 250°. Preheat a large, heavy skillet over medium high heat.
Dredge marinated fingers in flour, dip in beaten egg, and then roll in Panko. Drizzle pan with a couple TBS of oil and when shimmering hot, fry chicken fingers quickly to brown on both sides – remove to oven to keep warm and repeat with remaining cutlets, refreshing oil as needed.
Serve over rice and steamed vegetables (broccoli, carrots, cauliflower and snap peas would be nice) – if you like sauce, drizzle with East West Teriyaki or Sesame Soy Dressing. Of if you are a dipper, try Tonkatsu, Sweet & Sour Sauce or Sweet Lemon glaze.
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