To make Garlic Crust: Mix panko and garlic to blend thoroughly. Store in airtight container up to 1 week. (Yield: about 2 cups)
To make Garlic Mayonnaise: Whisk together mayonnaise, mustard, lemon juice and garlic. Season with salt and pepper. Cover and refrigerate. (Yield: about 2 cups)
To make Chicken Strips: Mix tempura batter mix and ice water just until combined; do not overmix. Dip chicken strips into tempura batter. Allow excess to drip off, then coat with garlic crust. Deep-fry until crispy and browned. Garnish with chopped parsley. Serve with Garlic Mayonnaise.