Sauce: Stir together the Worcestershire sauce, tomato sauce and soy sauce then add a pinch of pepper to taste. Set aside.
Chicken: Heat oil in deep-fryer to 180 degrees C.
Place flour and panko breadcrumbs onto separate plates and season with salt and pepper. Place the whisked egg in a medium bowl. Dip flattened chicken pieces first into flour then egg and lastly breadcrumbs.
Fry crumbed chicken breasts in preheated oil until golden brown and no longer pink in centre; about 8 minutes. Transfer to a paper towel lined plate to absorb excess oil.
Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced spring onions. Serve remaining sauce on the side for dipping.
Very very nice recipe. I've cooked this a few times now, it's very similar to a meal I've had often at a Japanese restaurant in my home town, where the chicken strips are served on cabbage, with a separate bowl of steamed rice. I like to thicken the sauce up a little with some corn flour, and I don't have a deep fryer, pan fry instead. - 28 May 2013