Chicken Katsu Haystacks

For the Asian coleslaw:
1. Mix coleslaw, green onion, sesame seeds and almonds in a bowl.
2. In a separate bowl whisk together rice vinegar, canola and sesame oils, sugar, salt and oriental flavoring packet from the ramen package. Whisk until well-combined and sugar is dissolved. Pour over coleslaw and toss to coat evenly.
3. Chill in the refrigerator until ready to serve.
4. Just before serving, break up uncooked ramen noodles into small pieces and mix with the salad.

For the sauce:
Mix all ingredients together until smooth.

For the chicken katsu:
1. Cut breasts in half and then pound to 1/4 inch thickness.
2. Season breasts generously with salt and pepper.
3. Place panko breadcrumbs in a shallow dish and place flour in another.
4. Using a fork or whisk, beat together eggs and milk until smooth.
5. In a large pan/skillet, heat vegetable oil over medium-high heat.
6. Working in batches, dredge chicken through flour, then the egg mix, and then coat with panko breadcrumbs, shaking off the excess between each step.
7. Gently place in the heated oil and fry until golden brown (about 3 minutes on each side). Remove and drain on paper towels. Depending on your pan size, you may have to do this in batches.
8. Slice chicken into strips.

To serve the Chicken Katsu Haystacks, place about 1/2 cup cooked rice on a plate. Top with heaping spoonfuls of Asian coleslaw and several strips of chicken katsu. Top off with katsu sauce, or dish sauce on the side for dipping. Dig in!