1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (6 ounce) can condensed cream of chicken soup
1 (6 ounce) can tomato soup
Heat oil over a medium skillet over medium-high heat. Season chicken with salt and pepper; remove the skin from the knife. Heat oil to 375 degrees F (190 degrees C).
Place chicken pieces in oil pan. Fry, turning, occasionally, until golden brown, turning once; drain on paper towels. Transfer chicken to a large mixing bowl. Mix the chicken soup with tomato soup; pour over chicken, mixing thoroughly.
Return the pan to oil and brush with oil mirin (the grease leftover from cooking chicken). Fry chicken streusel side up in oil spray on all sides; fry until crisp. Drain on paper towels and serve chilled.