Place chicken and soy sauce in covered container or resealable bag. Refrigerate for 30 minutes or up to 2 hours to marinate.

While chicken is marinating, set up a dredge station. Place flour in one plate, eggs and remaining 1 tablespoon soy sauce in second plate, and panko bread crumbs in a third. Remove chicken from soy marinade and dredge in flour, then egg, then panko bread crumbs. Repeat with remaining all chicken breasts.

In a large, heavy bottomed frying pan, add enough oil so that reaches 2-inches on the side of the pan. Heat on medium-high until oil reaches 360°F. Place breaded chicken pieces in one at a time and cook for 3 minutes on one side. Flip and fry for 2 minutes more. Drain on paper towel lined plate or baking sheet.

Serve hot, warm or room temperature with wasabi sauce and/or sweet soy sauce for rice.