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1
Prepare breading station.
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2
Place flour and breadcrumbs on separate plates and egg into a bowl.
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3
Season each component generously with salt and pepper.
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4
Add togarashi to the breadcrumbs.
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5
Season both sides of chicken generously with salt and pepper.
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6
Coat chicken on both sides with flour, shaking off any excess.
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7
Dip into egg wash and then coat with breadcrumbs, making sure to use one hand for the flour and breadcrumbs, and the other hand for the egg.
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8
Place chicken on a plate and allow to sit at room temperature for at least 15 minutes or up to 30-60 minutes.
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9
You can also prepare chicken in advance and allow it to sit in the fridge for several hours.
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10
Just make sure that the chicken is at room temperature for 20-60 minutes before cooking.
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11
After breading the chicken, prepare the mayo, salad dressing and scallions.
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12
For the sriracha mayo, whisk together all ingredients in a bowl.
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13
Season with salt, if needed.
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14
For the salad, whisk together the vinegar, lemon juice, soy sauce and sugar in a small bowl.
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15
Slowly stream in the oils, whisking constantly.
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16
Season with salt and pepper.
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17
For scallions, place a number of thinly sliced strands (1 scallion should be enough) into a small bowl of ice water until ready to use.
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18
They should curl up and become more rigid as they absorb some of the water.
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19
Heat a large saute pan over medium heat.
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20
Coat pan in a 1/4 inch of oil.
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21
Shallow fry chicken cutlets for 2-3 minutes per side, or until cooked through and golden brown.
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22
Season lightly with salt after removing from pan.
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23
Drain on paper towels or a wire rack.
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24
Dress the vegetables lightly with a portion of the dressing.
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25
For serving, spread sriracha mayo on plate using the back of a large spoon.
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26
Place chicken on an angle over the sauce.
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27
Top with salad, a drizzle of additional dressing, scallions and sesame seeds.
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28
Enjoy.
