Traditional Japanese bento boxes are springing up in lunchrooms everywhere, and these crispy fried chicken strips are a perfect addition to a multi-part meal.
March 6, 2013
Peanut or corn oil for frying
boneless skinless chicken breasts, cut into 1/2-inch strips
cup Progresso™ panko bread crumbs
teaspoon garlic-pepper blend
In 3-quart saucepan, heat 2 inches oil over medium-high heat to 350°F.
Meanwhile, place cornstarch in medium resealable food-storage plastic bag. Shake chicken strips in cornstarch to coat. Discard any remaining cornstarch.
Place egg in small bowl. Mix bread crumbs and garlic-pepper blend on small plate.
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.
Be sure chicken is cold before packing into bento or lunch box. Store in refrigerator until ready to eat.
Serve chicken with your favorite dipping sauce, such as sweet-and-sour sauce, Thai chile sauce or hoisin sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.