1In 3-quart saucepan, heat 2 inches oil over medium-high heat to 350°F.
2Meanwhile, place cornstarch in medium resealable food-storage plastic bag. Shake chicken strips in cornstarch to coat. Discard any remaining cornstarch.
3Place egg in small bowl. Mix bread crumbs and garlic-pepper blend on small plate.
4Dip 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.