A plate of glazed fried chicken tenders is served with a small glass container of ranch dipping sauce.

Recipes /

Teriyaki Chicken Strips

Name: Teriyaki Chicken Strips
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Ingredients: Chicken; Teriyaki

Serves 4-5

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

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

Cut chicken breast into 2-inch strips
In 3 shallow bowls separate out: eggs— beat egg white & yolk together; flour & corn starch; Panko
Season flour & corn starch mixture with 1 teaspoon of salt, pepper, garlic powder & paprika
Season the Panko bowl with 1 teaspoon of salt, pepper, garlic powder & paprika
Season eggs with 1 teaspoon of salt and pepper
Double coat each individual chicken strip in the following order: flour, egg, Panko, egg, Panko
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.
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.
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.
Once golden and crispy, remove and place on a wire rack to let excess oil drip off.
Place chicken in a large mixing bowl and cover with teriyaki
Shake until fully coated and glossy, then plate and serve with ranch or your dipping sauce of choice!