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For the Asian coleslaw: 1.
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Mix coleslaw, green onion, sesame seeds and almonds in a bowl.
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2.
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In a separate bowl whisk together rice vinegar, canola and sesame oils, sugar, salt and oriental flavoring packet from the ramen package.
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Whisk until well-combined and sugar is dissolved.
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Pour over coleslaw and toss to coat evenly.
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3.
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Chill in the refrigerator until ready to serve.
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4.
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Just before serving, break up uncooked ramen noodles into small pieces and mix with the salad.
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For the sauce: Mix all ingredients together until smooth.
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For the chicken katsu: 1.
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Cut breasts in half and then pound to 1/4 inch thickness.
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2.
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Season breasts generously with salt and pepper.
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3.
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Place panko breadcrumbs in a shallow dish and place flour in another.
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4.
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Using a fork or whisk, beat together eggs and milk until smooth.
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5.
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In a large pan/skillet, heat vegetable oil over medium-high heat.
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6.
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Working in batches, dredge chicken through flour, then the egg mix, and then coat with panko breadcrumbs, shaking off the excess between each step.
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7.
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Gently place in the heated oil and fry until golden brown (about 3 minutes on each side).
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Remove and drain on paper towels.
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Depending on your pan size, you may have to do this in batches.
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8.
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Slice chicken into strips.
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To serve the Chicken Katsu Haystacks, place about 1/2 cup cooked rice on a plate.
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Top with heaping spoonfuls of Asian coleslaw and several strips of chicken katsu.
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Top off with katsu sauce, or dish sauce on the side for dipping.
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Dig in!
