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1
Preheat the oven to 375 degrees F.
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2
Spread the wonton strips on a baking sheet and bake for 5 minutes.
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3
Remove from the oven and toss to separate.
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4
Continue baking until light brown and crisp, about 8 minutes.
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5
Let cool.
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6
In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 minute.
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7
Shock in ice water and pat dry.
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8
Season the chicken cutlets with togarashi or Asian seasoning and pepper on both sides.
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9
Heat a large saute pan over medium-high heat.
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10
When the pan is hot, add the oil and heat.
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11
Add the chicken cutlets, in batches if necessary, and cook for 1 minute on each side, or until just cooked through.
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12
Remove from the pan and set aside while you prepare the salad.
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13
In a large bowl, combine the cabbage, snow peas, red onions, mint and cilantro in a large bowl.
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14
Cut the chicken into strips.
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15
Toss the cabbage mixture with 1/2 cup of the hoisin dressing, and divide mixture between 4 plates.
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16
Arrange the sliced chicken on the salad and drizzle with remaining 1/2 cup dressing.
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17
Garnish with wonton strips, green onions, and sesame seeds.
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18
In a small bowl, combine the ingredients and whisk well to blend.
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19
(Will keep in an airtight container, refrigerated, for up to 5 days.)
