Place chicken pieces into a bowl and add marinade mixture. Knead by hand until chicken pieces get mixture evenly. Stay aside for about 15 minutes.
Place flour in a clean plastic bag. Put chicken pieces and shake bag to coat chicken with flour and then pour over panko generously.
Pour oil of enough to cover the chicken pieces into a wok or saucepan. Heat to 365 F (175 C).
Drain chicken of excess flour and fry, several pieces at a time, until golden and crisp. Drain on paper towels.
Serves with shredded cabbage and lemon slice.