Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Breaded Teriyaki Chicken Fingers Print Email

Simple and delicious chicken fingers with Japanese flair that everyone will love -
an awesome pair with rice and colorful steamed veggies.

4 chicken Breasts
1/2 cup East West or Teriyaki Sauce
1 cup flour
2 eggs, beaten
1 cup Japanese Panko breadcrumbs
canola oil

Steamed Japanese Rice (Nishiki brand recommended)
Steamed vegetable medley

Slice chicken into 1/2-3/4 inch wide strips and marinate in East West Teriyaki in
refrigerator for 30 minutes to 2 hours.

Preheat oven to 250°. Preheat a large, heavy skillet over medium high heat.

Dredge marinated fingers in flour, dip in beaten egg, and then roll in Panko. Drizzle pan with a couple TBS of oil and when shimmering hot, fry chicken fingers quickly to brown on both sides - remove to oven to keep warm and repeat with remaining cutlets, refreshing oil as needed.

Serve over rice and steamed vegetables (broccoli, carrots, cauliflower and snap peas would be nice) - if you like sauce, drizzle with East West Teriyaki or Sesame Soy Dressing. Of if you are a dipper, try Tonkatsu, Sweet & Sour Sauce or Sweet Lemon glaze.
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