3 boned chicken breasts
Panko (Japanese bread crumbs)
2 tbsp. flour
Salt and pepper
2 eggs
1 tbsp. blanched almonds
2 c. oil
2 tbsp. flour
2 tbsp. butter
1 c. milk
Dash salt

Cut chicken into small pieces (1 inch cubes), dip salted chicken to flour, then beaten egg, then Panko. Deep fry in Wok or deep fryer until brown. Top with white sauce made by melting butter, adding flour and milk. Boil until sauce is thick. Pour over chicken, top with almonds.