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1
Cut the shiso leaves in half, cut the cheese slices into quarters, and set aside.
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2
Beat the * (flour, egg, water) ingredients together well using a whisk.
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3
It should be the about same consistency as pancake batter.
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4
Have the panko ready to go.
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5
Cut each chicken breast into 4 pieces.
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6
Slice almost all the way through the middle of each piece of breast meat from Step 4, and butterfly them open.
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7
Sprinkle salt and pepper onto the opened up surface.
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8
Place the shiso leaves and cheese on top.
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9
Close the chicken up with the shiso leaves and cheese inside.
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10
If the cheese sticks out from the chicken it will melt out, so take care not to let it stick out.
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11
You don't have to secure it closed with toothpicks.
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12
Coat the chicken pieces in the batter from step 2.
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13
Coat with panko.
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14
Deep fry the chicken pieces starting with the oil at a low temperature.
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15
If you fry the pieces in very hot oil, since they have a certain thickness they'll get burned on the outside before they are cooked all the way through.
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16
Don't turn the chicken pieces over until the breaded coating has browned, otherwise it will come off.
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17
Adjust the heat to about low-medium.
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18
When a bamboo skewer goes cleanly through a piece, it's done.
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19
Then, just serve on a dish and enjoy.
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20
The cheese is melted and creamy, and the shiso leaves are refreshing.
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21
I can eat so many of these.
