Use the white (schnitzel) part of the chicken. Cut into thin flat slices.
Put all the pieces into a bowl and marinate in any sauce you like (I do them in duck sauce).
Make sure sauce is mixed in well covering all the pieces.
Cover bowl with cling film and refrigerate. Leave to marinate for at least 2 hours - the longer the better.
Heat up a griddle pan (again, can be done in regular frying pan if you don't have a griddle one). Does not need any oil. The easiest way to handle the chicken is with tongs:
Once the pan is heated, turn flame to medium and place the chicken in a single layer across the whole pan. (You will not be able to fit all the chicken in one go).
When the edges of the chicken turn white, turn pieces over and fry for a further 3 minutes or so.
To check if the chicken is done, slice one piece with a knife, if it is still pink inside return to pan for further cooking. Properly cooked chicken should be white all the way through.
Et Voila!
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