Chicken Katsu Haystacks

• 1 package (about 14 Oz. Size) Cole Slaw Mix
• 3 whole Green Onions, Chopped
• 2 Tablespoons Sesame Seeds
• 6 ounces, weight Slivered Almonds, Or About 2/3 Cup
• 1/4 cups Rice Vinegar
• 3 Tablespoons Vegetable/canola Oil
• 1 Tablespoon Sesame Oil
• 3 Tablespoons Granulated Sugar
• 1/2 teaspoons Salt
• 1 package (about 3 Oz. Size) Ramen, Oriental Flavor
• 4 Tablespoons BBQ Sauce (I Prefer Sweet Baby Rays)
• 3 Tablespoons Ketchup
• 4 teaspoons Soy Sauce
• 2 teaspoons Worcestershire Sauce
• 2 teaspoons Rice Vinegar
• 1 Tablespoon Sugar
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Ginger Powder
• 1/2 teaspoons Ground Black Pepper
• 4 whole Boneless, Skinless Chicken Breasts
• 2 teaspoons Salt And Pepper
• 1- 1/2 cup Panko Bread Crumbs (do Not Substitute)
• 1/2 cups Flour
• 2 whole Eggs
• 2 Tablespoons Milk
• 1/2 cups Vegetable Oil
• 2 cups Cooked Jasmine Rice, To Serve

1. For the Asian coleslaw: 1.
2. Mix coleslaw, green onion, sesame seeds and almonds in a bowl.
3. 2.
4. In a separate bowl whisk together rice vinegar, canola and sesame oils, sugar, salt and oriental flavoring packet from the ramen package.
5. Whisk until well-combined and sugar is dissolved.
6. Pour over coleslaw and toss to coat evenly.
7. 3.
8. Chill in the refrigerator until ready to serve.
9. 4.
10. Just before serving, break up uncooked ramen noodles into small pieces and mix with the salad.
11. For the sauce: Mix all ingredients together until smooth.
12. For the chicken katsu: 1.
13. Cut breasts in half and then pound to 1/4 inch thickness.
14. 2.
15. Season breasts generously with salt and pepper.
16. 3.
17. Place panko breadcrumbs in a shallow dish and place flour in another.
18. 4.
19. Using a fork or whisk, beat together eggs and milk until smooth.
20. 5.
21. In a large pan/skillet, heat vegetable oil over medium-high heat.
22. 6.
23. Working in batches, dredge chicken through flour, then the egg mix, and then coat with panko breadcrumbs, shaking off the excess between each step.
24. 7.
25. Gently place in the heated oil and fry until golden brown (about 3 minutes on each side).
26. Remove and drain on paper towels.
27. Depending on your pan size, you may have to do this in batches.
28. 8.
29. Slice chicken into strips.
30. To serve the Chicken Katsu Haystacks, place about 1/2 cup cooked rice on a plate.
31. Top with heaping spoonfuls of Asian coleslaw and several strips of chicken katsu.
32. Top off with katsu sauce, or dish sauce on the side for dipping.
33. Dig in!

mix, green onions, sesame seeds, rice vinegar, vegetablecanola oil, sesame oil, sugar, salt, ramen, bbq sauce, ketchup, soy sauce, worcestershire sauce, rice vinegar, sugar, garlic, ginger powder, ground black pepper, chicken breasts, salt, bread, flour, eggs, milk, vegetable oil, jasmine rice

Taken from tastykitchen.com/recipes/main-courses/chicken-katsu-haystacks/ (may not work)