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Fried Chicken Bento

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Fried Chicken Bento
  • Prep 15 min
  • Total 15 min
  • Servings 2
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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.
Updated Mar 6, 2013

Ingredients

  • 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
Make With
Make With
Progresso Breadcrumbs

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure chicken is cold before packing into bento or lunch box. Store in refrigerator until ready to eat.
  • tip 2
    Serve chicken with your favorite dipping sauce, such as sweet-and-sour sauce, Thai chile sauce or hoisin sauce.

Nutrition

Nutrition Facts are not available for this recipe
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