In a large mixing bowl, combine the chopped cooked chicken, chopped green and red bell peppers, garlic powder, salt, pepper, chopped cilantro, mayonnaise, and Worcestershire sauce. Mix until all ingredients are well incorporated.
Using your hands, take about a tablespoon of the chicken mixture and shape it into small patties or balls. Set them aside on a plate as you form the rest.
Place the all-purpose flour in one shallow dish and the beaten egg in another. Take each croquette and first coat it in the flour, shaking off any excess, then dip it into the egg, ensuring it is fully coated.
After dipping in the egg, roll each croquette in the panko bread crumbs until they are fully covered. This step is crucial for achieving that perfect crunchy texture.
In a frying pan over medium heat, add enough oil to cover the bottom of the pan. Once hot, carefully place the croquettes in the pan, making sure not to overcrowd them. Fry for about 3-4 minutes on each side or until they are golden brown and crispy.
Once cooked, transfer the croquettes to a paper towel-lined plate to drain any excess oil. Serve warm, perhaps with a side of your favorite dipping sauce!
