1. Season rice with salt to taste .Take about two tablespoons cooked rice and place on a piece of plastic wrap. Add a piece of cooked chicken to the center and add some more rice on top. Form into a ball shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
2. Dip the rice ball in beaten eggs, then coat with panko.
3. Heat a half inch of oil in a skillet over medium-high heat. and Fry balls about three minutes per side till golden.
4. Season with salt.
5. Pour remaining sauce over popper, and serve with a toothpick/mini fork, or put sauce on the side as a dipping sauce.