Total Calories: 1,155
Mix together all sauce ingredients and chill. The sauce will keep in the refrigerator for 3–4 days.
Cut each breast into 1-inch diagonal pieces and gently pound to 1?2-inch thickness. Pat dry and season with salt and pepper. Coat the chicken strips with fl our and dip into the beaten eggs. Finally, thoroughly coat with panko.
In a large, heavy skillet, heat the oil over medium-high heat. Add chicken strips in batches and fry until golden brown, about 2–4 minutes on each side. Drain on paper towels and serve with the sauce.
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