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.