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1
In a large bowl, mix together the yogurt, sambal, garlic, ginger, honey, soy, black pepper and lemon juice.
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2
Mix chicken in the bowl and let marinate at least 4 hours, preferable overnight.
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3
In another large bowl, mix together the panko, togarashi, paprika, sesame seeds and cumin.
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4
Pull the chicken out of the marinade and season lightly with salt.
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5
Place chicken in panko bowl and completely coat the chicken.
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6
Heat oil to 350 degrees and fry until brown.
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7
May have to do heat transfer on the larger pieces, (Pulling the chicken out of the fryer and resting for 3 to 5 minutes, before finishing the frying.)
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8
Drain on paper towels and season again lightly with salt.
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9
In a food processor add the Dijon and egg yolks and season.
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10
While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in.
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11
Add the mustard seeds and lemon juice, pulse to mix and check for seasoning.
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12
Toss the 2 cabbages, scallions and 1/2 of the dressing.
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13
Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving.
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14
PLATING On a huge platter, pile the slaw in the middle and surround with chicken.
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15
Munch!
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16
BEVERAGE House made lemonade spritzer (2 parts lemon juice, 1 part lime juice, 1 part sugar, 3 parts soda water, serve on ice.)
