Teriyaki-Glazed Crispy Chicken Strips with Rice

1. 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. ​
2. Dredge each chicken strip in your wet batter, then the seasoned flour pressing gently to adhere.​
3. Heat vegetable oil in a large skillet over medium heat.
4. Cook chicken strips in batches for 3–4 minutes per side, until golden brown and cooked through.
5. Remove to a paper towel–lined plate or cooling rack. ​
6. In a small saucepan, warm ¾ cup Takumi sauce over low heat.
7. Brush or drizzle generously over the cooked chicken strips.​
8. Garnish with sliced green onions if desired.
9. Serve hot with remaining teriyaki sauce on the side for dipping.

Recipe created in partnership with Kody Martin at @platesbykody.