Place chicken on a clean surface and pat dry all sides with a paper towel.
4 pieces boneless chicken
Sprinkle salt all over, both sides.
½ Teaspoon Salt
Prepare 2 trays. One with scrambled egg and the other with panko crumbs.
1 Egg, 2 cups Panko Crumbs
Place chicken into a tray and sprinkle flour all over. Coat chicken well with flour both sides.
2 Tablespoon All-purpose Flour
Dip chicken in egg, so that it's properly covered with egg.
Then place chicken into panko crumbs and coat well all over.
Pour oil into a wok or deep fryer. Keep over high heat and wait for it to get hot, however, the oil shouldn't smoke. Test if oil is hot enough by dropping a panko crumb into the oil, if it catches on, your oil is ready.
3 cups Oil
Place coated chicken into the hot oil and cook on all sides till golden. Turn in between so that both sides are cooked equally well.
Take out the chicken when golden fried. Best is if you place it into a dripping tray.
Cut chicken into strips and serve up.
Use cut open 2 chicken thighs into 4 pieces or use 1 large chicken breast, butterfly that, and cut into two again.
For the oil use vegetable oil or canola oil.
I like to use baking dishes as trays to coat chicken. Or else buy trays or use deep plates.