Preparation The first thing to do will be cutting the chicken breasts in strips, placing them in a bowl and adding salt to your liking. Four deep plates are needed: one for beating the eggs, two for the flour (mixing the spices) and another one for the panko. In one of the flour bowls, add some water and milk until obtaining a paste in which to soak the chicken strips for about 30 minutes. After this time, remove the chicken, batter it on the other flour plate and, finally, on the panko. On a pan with hot oil, cook the battered chicken strips until they are browned before removing them and placing them on a plate with some paper towel (for properly draining the remaining oil). Presentation If you have a slate plate, you can place the chicken strips on some lettuce and add the teriyaki sauce on one side.