• 11 oz chicken breast skinless boneless
• 3 tbsp flour
• 1 large beaten egg
• 1 cup panko breadcrumbs or Japanese breadcrumbs
• 1 cup vegetable oil 
• Salt to taste
• Black pepper to taste

Sauce:

• 1 tbsp ketchup 
• 2.5 tbsp Worcestershire sauce 
• 1.5 tbsp oyster sauce
• 1 tsp white sugar

Instructions: 

1. Butterfly your chicken breast.
2. Lay plastic wrap to cover the chicken breast. Pro-tip: use the back and side of your knife to tenderize the chicken breast until it’s 1.25 cm. Slice down the center of the chicken breast and cut it in half.
3. Season with salt and black pepper to taste on both sides.
4. Coat chicken with all purpose flour, beaten egg, and panko breadcrumbs or Japanese breadcrumbs.
5. In a wok, heat oil until it’s hot. To test, insert a wooden chopstick into the oil and look for bubbles at the tip of the chopstick. If you see bubbles, the oil is hot enough for frying.
6. Important: gently lower chicken away from you. Fry about 3-4 min each side until golden brown with internal temperature of 165°F.
7. Make sauce with ketchup, Worcestershire sauce, oyster sauce and sugar, mix together. Enjoy!