- Set up a breading station with 2 bowls. 1 bowl has your water, seasonings, and ½ of the flour. You want a pancake like consistency. In your other bowl, you will have the rest of the seasoned flour.
- Dredge each chicken strip in your wet batter, then the seasoned flour pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat.
- Cook chicken strips in batches for 3–4 minutes per side, until golden brown and cooked through.
- Remove to a paper towel–lined plate or cooling rack.
- In a small saucepan, warm ¾ cup Takumi sauce over low heat.
- Brush or drizzle generously over the cooked chicken strips.
- Garnish with sliced green onions if desired.
- Serve hot with remaining teriyaki sauce on the side for dipping.
Recipe created in partnership with Kody Martin at @platesbykody.
