: Carefully place chicken in the oil. Fry for 3–4 minutes per side until the exterior is a deep golden brown and the internal temperature reaches 165°F .

: Use a store-bought glaze or simmer soy sauce, mirin, and brown sugar until thickened.

: Press the chicken firmly into the panko crumbs. Pro Tip : Press hard so the crumbs adhere well, creating that thick, crunchy crust. 3. Frying for Maximum Crunch

: Generously season both sides with salt and pepper. 2. The Breading Process