Cut the chicken diagonally into thin, bite-sized slices.
Rub the ○ ingredients into the chicken, put the chicken into a plastic bag, press out the air, then let sit for 30 minutes or longer.
Combine the ● ingredients in a bowl.
Thoroughly coat the chicken from Step 2 with the panko mixture from Step 3. ※ You can use the rest of the panko mixture to coat and fry potatoes or other ingredients!
Heat oil in frying pan, put the chicken breast pieces in the pan, then fry until golden brown. ※ The panko coating will break off if you move the chicken around too much! Take your time to fry them slowly.
Transfer to a dish and squeeze on lemon juice to taste.
Story Behind this Recipe
I had chicken breast in the fridge, so came up this recipe as a way to eat it nice and tender.
You can also use dried parsley. For those who dislike parsley, omit it.
As long as the chicken is pre-seasoned with a sufficient amount of salt and pepper, there is no need to serve these with dipping sauce.
I recommend these as an obento lunchbox item, if you go light on the garlic. The chicken is nice and tender even after it cools!