Fried Chicken Bento

 

Peanut or corn oil for frying

2

tablespoons cornstarch

2

boneless skinless chicken breasts, cut into 1/2-inch strips

1

egg, beaten

3/4

cup Progresso® panko bread crumbs

1

teaspoon garlic-pepper blend

• 1 In 3-quart saucepan, heat 2 inches oil over medium-high heat to 350°F.
• 2 Meanwhile, place cornstarch in medium resealable food-storage plastic bag. Shake chicken strips in cornstarch to coat. Discard any remaining cornstarch.
• 3 Place egg in small bowl. Mix bread crumbs and garlic-pepper blend on small plate.
• 4 Dip chicken strips into egg, then roll in bread crumb mixture. Fry half of the chicken in hot oil about 2 minutes or until golden brown outside and no longer pink in center. Drain on paper towels. Repeat with remaining chicken. Cool thoroughly before packing into bento or lunch box. Store in refrigerator.