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Teriyaki Chicken Strips

Image for Teriyaki Chicken Strips
plate

Yield

4-5

prep

Prep Time

25 minutes

cook

Cook Time

25 minutes

clock

Total Time

50 minutes

kikkoman products used:

ingredients

2 pounds of boneless, skinless chicken breast
4 eggs
1 cup flour
1 tablespoon corn starch
9 ounces Kikkoman® Panko Bread Crumbs
1 + 1 + 1 teaspoons salt, divided
1 + 1 + 1 teaspoons pepper, divided
1 + 1 teaspoons garlic powder, divided
1 + 1 teaspoons paprika, divided
1 quart canola oil 
1 bottle Kikkoman® Teriyaki Baste & Glaze

directions

  1. Cut chicken breast into 2-inch strips
  2. In 3 shallow bowls separate out: eggs— beat egg white & yolk together; flour & corn starch; Panko
  3. Season flour & corn starch mixture with 1 teaspoon of salt, pepper, garlic powder & paprika
  4. Season the Panko bowl with 1 teaspoon of salt, pepper, garlic powder & paprika
  5. Season eggs with 1 teaspoon of salt and pepper
  6. Double coat each individual chicken strip in the following order: flour, egg, Panko, egg, Panko
  7. Once all chicken is coated, pour the canola oil into a large pot or Dutch Oven. Oil should be deep enough to fully cover the chicken.
  8. Once canola oil is hot (around 375°F or use the chopstick test— if a chopstick bubbles when placed in oil it is ready to fry), place coated chicken strips into the oil and ensure they’re fully submerged.
  9. Cook chicken in batches to ensure you don’t overcrowd the pot. Chicken strips take around 5 minutes to cook, ensure internal temperature in the thickest part of the strip is at least 165°F.
  10. Once golden and crispy, remove and place on a wire rack to let excess oil drip off. 
  11. Place chicken in a large mixing bowl and cover with teriyaki
  12. Shake until fully coated and glossy, then plate and serve with ranch or your dipping sauce of choice!

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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