2) After marinating, take the chicken out of the bag and dry it off with paper towels.
3) Beat the egg and add the water and garlic powder, to taste. Don't be afraid of the garlic here, but don't go vampire hunting either.
4) Heat the oil in a frying pan over a medium to medium-high heat. Be sure to watch the oil; if it begins to smoke, turn it down a notch.
5) Dredge the chicken in the rice flour, then egg, followed by the panko. Place into the pan and fry for 5 to 8 minutes on each side. The panko should be crispy and golden brown. Place on a drying rack and finish frying the other pieces.
Cook's Note: I like to serve this with sunomono (vegetables in a vinegar dressing) and potato-mac salad. This is easily a 30-minute meal.