Heat alll of ingredients until sugar disolves
1. Dredge chicken pieces in flour mixture thoroughly to coat. Dust off excess flour, then dip pieces in egg wash. Gently coat each piece with panko and shake off extra crumbs.
2. In a deep skillet with a heavy bottom, preheat 3/4 inch oil to 350 degrees. Fry each piece of chicken being careful not to overcrowd the skillet. When chicken is golden brown (2-3 minutes), remove from the pan. Douse each piece quickly in the teriyaki for 2 seconds then set aside to drain. Garnish immmediately with sesame seeds
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|Serving Size: 1 Serving (936g)|
|Recipe Makes: Servings|
|Calories from Fat: 505 (56%)|
|Amt Per Serving||% DV|
|Total Fat 56.1g||75 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 24.5g|
|Cholesterol 0mg||0 %|
|Sodium 54933.7mg||1894 %|
|Potassium 1097.3mg||29 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 44.3g|
|Protein 47g||67 %|
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Calories per serving: 894
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